Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Use assorted colors of cherry tomatoes in this vibrant salad.

Joanne Weir
Recipe by Cooking Light July 2002

Gallery

Credit: Randy Mayor; Jan Gautro and Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Chef'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.

Nutrition Facts

51 calories; calories from fat 30%; fat 1.7g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.3g; protein 1.9g; carbohydrates 8.7g; fiber 3.2g; iron 1.1mg; sodium 158mg; calcium 32mg.
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