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

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary test

active:
15 mins
total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 1.7g; carbohydrates 7.6g; dietary fiber 2.8g; sugars 2.6g; fat 2.5g; saturated fat 0.3g; vitamin a iu 740.2IU; vitamin c 14.4mg; folate 30.7mcg; calcium 33.9mg; iron 0.9mg; magnesium 23.7mg; potassium 275.8mg; sodium 126.4mg.
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