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Green Bean and Cherry Tomato Salad

Randy Mayor; Jan Gautro and Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 cup)
Use assorted colors of cherry tomatoes in this vibrant salad.

Ingredients

  • 1 1/4 pounds green beans, trimmed
  • 1 1/4 pounds cherry tomatoes, quartered
  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon minced shallots
  • 2 tablespoons red wine vinegar
  • 2 1/2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 51
  • caloriesfromfat 30 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 1.9 g
  • carbohydrate 8.7 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 158 mg
  • calcium 32 mg

How to Make It

  1. Cook beans in boiling water 7 minutes or until tender. Drain. Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.

  2. Combine shallots and vinegar, stirring with a whisk. Let vinegar mixture stand 10 minutes. Add oil, salt, and pepper to vinegar mixture, stirring with a whisk until well blended. Pour vinaigrette over bean mixture; toss well.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.