Green Bean and Tomato Salad With Black Olives |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Mix green and yellow beans for a more colorful dish. From Diabetes Cooking for Everyone , by Carol Gelles. Exchanges: 1 1/2 vegetable, 3/4 fat. Ingredients:
2 cups cut green beans |
12 grape tomatoes, halved (or cherry tomatoes) |
8 medium pitted black olives, halved |
1/4 cup chopped fresh parsley |
1 tablespoon olive oil |
2 teaspoons white wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon minced shallot |
1/8 teaspoon ground black pepper |
salt |
Directions:
1. Cook the beans in boiling water until bright green and crisp-tender. Drain and rinse (or submerge in ice water) to cool. Drain again.
2. Combine the beans, tomatoes, olives, and parsley in a large bowl.
3. Whisk together the remaining ingredients in a small bowl, then pour over salad and toss to combine.
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