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Sauteed Green Beans & Cherry Tomatoes

December 2005/January 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.1 (68 votes)

Here's a simple saute that is well suited for a special meal and versatile enough for your everyday repertoire.



READER'S COMMENT:
"I didn't have any balsamic vinegar so I added rice vinegar. It was outstanding! I served it with grilled chicken and a rice pilaf. Excellent and very healthy dinner. I may add some feta cheese next time and a few chili peppers. :) "
Sauteed Green Beans & Cherry Tomatoes Recipe

Makes: 4 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 1 pound green beans, trimmed
  • 1/2 cup water
  • 2 cloves garlic, minced
  • 1 1/2 cups halved cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • Salt & freshly ground pepper, to taste

Preparation

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Push the beans to the side; add the remaining 1 teaspoon oil and garlic and cook until fragrant, about 30 seconds. Add tomatoes, stir everything together and cook until the tomatoes begin to break down, 2 to 3 minutes. Remove from heat; stir in vinegar, salt and pepper.

Nutrition

Per serving: 71 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 3 g protein; 5 g fiber; 157 mg sodium; 379 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin K (26% dv), Vitamin A (18% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1/2 fat


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