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.
Oxmoor House JANUARY 2005
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
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