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; total fat 2.5g 4% DV; saturated fat 0.3g; cholesterolmg; sodium 126mg 5% DV; potassium 276mg 8% DV; carbohydrates 7.6g 2% DV; fiber 2.8g 11% DV; sugar 3g; protein 1.7g 3% DV; exchange other carbs 1; vitamin a iu 740IU; vitamin c 14mg; folate 31mcg; calcium 34mg; iron 1mg; magnesium 24mg.