Challenges
Dotdash Meredith
This fresh vegetable side dish is tossed with a homemade tomato vinaigrette.
Prep/Cook Time: 1 Hour 15 Minutes, Servings: 6
Ingredients
Salad
- 12 ounces fresh green beans, trimmed
- 8 ounces yellow and/or red cherry tomatoes, halved
- ½ small red onion, thinly sliced
Basil-Tomato Vinaigrette
- ⅓ cup snipped fresh basil
- 3 tablespoons red wine vinegar
- 2 tablespoons snipped sun-dried tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Directions
- In a medium saucepan, cook green beans, covered, in a small amount of boiling lightly salted water for about 8 minutes or just until crisp-tender. Drain; rinse with cold water and drain again.
- In a large bowl, combine beans, cherry tomato halves, and red onion slices.
Nutritional Information
Per Serving: 53 calories; 2 g fat; 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 3 g fiber; 126 mg sodium
© Dotdash Meredith. All rights reserved. Used with permission.
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