Green Beans and Tomato Vinaigrette
- Total Time
- 15 minutes
- Rating
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Ingredients
- Ā¾pound fresh green beans
- Salt to taste
- 2teaspoons Dijon-style mustard
- Ā½teaspoon minced garlic
- 2tablespoons red-wine vinegar
- 4tablespoons olive or vegetable oil
- Freshly ground pepper to taste
- ā teaspoon ground cumin
- 2tablespoons chopped fresh basil or chives
- 3red ripe tomatoes, about 1 pound, sliced Ā¼ inch thick
- Ā¼cup finely chopped red onion
Nutritional analysis per serving (4 servings)
176 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 497 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
- Step 2
Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.
Private Notes