Green bean-and-yellow tomato salad

2 Servings

Ingredients

Quantity Ingredient
2 tablespoons Red wine vinegar
2 teaspoons Fresh thyme or
½ teaspoon Dried thyme
1 teaspoon Olive oil
⅛ teaspoon Salt
1 dash Pepper
1 Garlic clove, minced
½ pounds Green beans
2 mediums Yellow tomatoes, each cut into 8 wedges
⅓ cup Vertically sliced red onion

Directions

Combine the first 6 ingredients in a bowl; stir well, and set aside.

Trim ends from beans, and remove strings. Steam beans, covered, 5 minutes or until crisp-tender. Rinse under cold water; drain.

Combine the beans, tomato wedges, and onion in a bowl; add the vinegar mixture, and toss gently. Yield: 2 servings (serving size: 1 cup).

Per serving: 90 Calories; 3g Fat (25% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 151mg Sodium NOTES : Serve at room temperature.

Recipe by: Cooking Light, June 1995, page 128 Posted to MC-Recipe Digest V1 #416 by igor@... on Jan 28, 1997.

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