Green Bean and Cherry Tomato Salad

Randy Mayor; Jan Gautro and Lydia DeGaris-Pursell

Use assorted colors of cherry tomatoes in this vibrant salad.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 30%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 8.7g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 158mg
  • Calcium: 32mg

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

Preparation

  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.
Note:

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.

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