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Green Bean-and-Yellow Tomato Salad

Yield 2 servings (serving size: 1 cup)
The yellow of the tomatoes and the green of the beans make a colorful salad presentation, but you can use red tomatoes if you wish. The carbo rating will be the same.

Ingredients

  • 1/2 pound green beans, trimmed and cut into 2-inch pieces
  • 2 yellow tomatoes, each cut into 8 wedges
  • 1/3 cup vertically sliced red onion
  • 2 tablespoons red wine vinegar
  • 2 teaspoons minced fresh or 1/2 teaspoon dried thyme
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • Dash of black pepper
  • 1 garlic clove, minced

Nutrition Information

  • calories 118
  • caloriesfromfat 0.0 %
  • fat 3.2 g
  • satfat 0.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.4 g
  • carbohydrate 22.2 g
  • fiber 5.5 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 177 mg
  • calcium 60 mg

How to Make It

  1. Steam green beans, covered, 3 minutes or until tender. Rinse with water; drain.

  2. Combine beans, tomato wedges, and onion in a bowl. Combine vinegar and next 5 ingredients in a bowl; stir well with a whisk. Pour vinegar mixture over bean mixture; toss. Serve at room temperature.

  3. carbo rating: 17

The Complete Step-by-Step Low Carb Cookbook