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.

Yield: 2 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 0.0%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.4g
  • Carbohydrate: 22.2g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 177mg
  • Calcium: 60mg


  • 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. 1. Steam green beans, covered, 3 minutes or until tender. Rinse with water; drain.
  2. 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
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