Green Bean Salad

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Green Bean Salad Empty Green Bean Salad

Post by Admin on Sun Jan 21, 2018 8:15 pm

Green Bean Salad

From BHG Diabetic Living
SERVINGS: 6 (3/4-cup) servings

12 ounces fresh green beans, trimmed
8 ounces yellow and/or red cherry tomatoes, halved
1/2 of a small red onion, thinly sliced
1 recipe Basil-Tomato Vinaigrette (see recipe below)

1. 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.

2. 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. Makes 6 (3/4-cup) servings.

Basil-Tomato Vinaigrette:
In a small bowl, stir together 1/3 cup snipped fresh basil; 3 tablespoons red wine vinegar; 2 tablespoons snipped dried tomatoes;* 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon pepper. Makes about 2/3 cup.

*Test Kitchen Tip:To soften dried tomatoes for the vinaigrette, soak them in enough boiling water to cover for 5 minutes; drain well.

Make-Ahead Hint:Prepare vinaigrette as directed. Cover and chill for up to 8 hours. Stir before using.

Nutrition Facts Per Serving:
Calories 53
Total Fat (g) 2
Sodium (mg) 126
Carbohydrate (g) 8
Fiber (g) 3
Protein (g) 2
Diabetic Exchanges
Vegetables (d.e.) 1.5
Fat (d.e.) .5

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