Green Bean-and-Yellow Tomato Salad

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.


2 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 17