Green Beans and Tomato Vinaigrette
Published September 27, 1988
- Total Time
- 15 minutes
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Ingredients
¾ pound fresh green beans
Salt to taste
2 teaspoons Dijon-style mustard
½ teaspoon minced garlic
2 tablespoons red-wine vinegar
4 tablespoons olive or vegetable oil
Freshly ground pepper to taste
⅛ teaspoon ground cumin
2 tablespoons chopped fresh basil or chives
3 red ripe tomatoes, about 1 pound, sliced ¼ inch thick
¼ cup finely chopped red onion
Nutritional analysis per serving (4 servings)
11 grams carbs; 176 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 15 grams fat; 4 grams fiber; 497 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s 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