Serve this colorful side dish with salmon.
Cooking Light APRIL 2006
Preheat oven to 425°.
Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.
Combine beans, tomatoes, and next 6 ingredients (through black pepper) in a 13 x 9-inch baking dish coated with cooking spray, tossing well. Bake at 425° for 20 minutes, stirring once.
Combine sugar, 1/2 teaspoon vinegar, and 1/8 teaspoon salt in a small bowl, stirring until sugar dissolves. Drizzle over bean mixture, tossing gently to coat.
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