This fresh green bean salad, tossed with a homemade tomato vinaigrette, is a delicious and easy side dish. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • To prepare Basil-Tomato Vinaigrette: In a small bowl, stir together snipped fresh basil, red wine vinegar, snipped dried tomatoes, olive oil; garlic, salt, and pepper. Set aside.

  • 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.


Tip: To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.

To make ahead: Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.

Nutrition Facts

53 calories; 2.5 g total fat; 0.3 g saturated fat; 126 mg sodium. 276 mg potassium; 7.6 g carbohydrates; 2.8 g fiber; 3 g sugar; 1.7 g protein; 740 IU vitamin a iu; 14 mg vitamin c; 31 mcg folate; 34 mg calcium; 1 mg iron; 24 mg magnesium;