Ingredients
- Basil-Tomato Vinaigrette:
- 12 ounces fresh green beans, trimmed
- 8 ounces yellow and/or red cherry tomatoes, halved
- 1/2 of a small red onion, thinly sliced
- 1/3 cup snipped fresh basil
- 3 tablespoons red wine vinegar
- 2 tablespoons snipped dried tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preparation
Step 1
In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again.
In a large bowl, combine beans, cherry tomato halves, and red onion slices. Drizzle with Basil-Tomato Vinaigrette; toss gently to coat. Cover and chill before servings. Makes 6 (3/4-cup) servings.
Basil-Tomato Vinaigrette: In a small bowl, stir together snipped fresh basil, red wine vinegar, snipped dried tomatoes,* olive oil; garlic, salt, and pepper. Makes about 2/3 cup.
Tip
* To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.
Make Ahead Tip
Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.
Nutrition Facts Per Serving:
Servings Per Recipe: 6
PER SERVING: 53 cal., 2 g total fat 126 mg sodium, 8 g carb. (3 g fiber), 2 g pro.
Diabetic Exchanges
Fat (d.e): 0.5; Vegetables (d.e): 1.5
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