Green Bean and Tomato Salad

Green Bean and Tomato Salad Recipe
Photo: John Autry; Styling: Mindi Shapiro
Inspired by the salad the Manzone sisters enjoyed every summer in Italy, this dish is pure simplicity, a fresh and flavorful use of peak summer produce.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 5.4 g
Satfat 0.8 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 2.1 g
Carbohydrate 9.6 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 177 mg
Calcium 35 mg

Ingredients

1 pound green beans, trimmed and cut into 2-inch pieces
2 pounds beefsteak tomatoes, seeded and cut into 1/2-inch-thick wedges
5 tablespoons balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 anchovy fillet, minced
3 tablespoons extra-virgin olive oil

Preparation

1. Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.

2. Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.

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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

July 2010
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