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.