Green Bean Salad
Recipe: #8557
March 10, 2013
Categories: Salads, Bean Salad, Side Dishes, Beans, Tomato, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Christmas, Picnic, Romantic Dinner, Sunday Dinner, Diabetic, Gluten-Free, Heart Healthy, Kosher, Low Calorie, Low Fat, Low Glycemic, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Fresh Tomatoes, Green Beans, more
"A delicious salad to go with any meal."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (250 g)
- Calories 236.1
- Total Fat - 18.4 g
- Saturated Fat - 9.4 g
- Cholesterol - 44.8 mg
- Sodium - 205.5 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 2.8 g
- Sugars - 2.7 g
- Protein - 5.7 g
- Calcium - 178.7 mg
- Iron - 1.2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook cut green beans in boiling water, if fresh, 5 minutes till tender crisp. If using canned, just drain. Drain beans and rinse in cold water.
Step 2
Combine fresh lemon juice, olive oil, garlic, basil, salt and pepper in a small bowl; stir well with a whisk.
Step 3
Combine green beans with the tomatoes and toss with the vinaigrette.
Step 4
Add pine nuts just before serving.
Tips
No special items needed.
1 Reviews
You'll Also Love
