Green Bean Salad with Basil-Tomato Vinaigrette

Green Bean Salad with Basil-Tomato Vinaigrette

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From: Diabetic Living Magazine

This fresh green bean salad, tossed with a homemade tomato vinaigrette, is a delicious and easy side dish.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ⅓ cup snipped fresh basil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons snipped dried tomatoes (see Tip)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 12 ounces fresh green beans, trimmed
  • 8 ounces yellow and/or red cherry tomatoes, halved
  • ½ small red onion, thinly sliced

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: ¾ cup
  • Per serving: 53 calories; 2 g fat(0 g sat); 3 g fiber; 8 g carbohydrates; 2 g protein; 31 mcg folate; 0 mg cholesterol; 3 g sugars; 740 IU vitamin A; 14 mg vitamin C; 34 mg calcium; 1 mg iron; 126 mg sodium; 276 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

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