Green Bean-Cherry Tomato Salad

  Salads

My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better.

Green Bean-Cherry Tomato Salad

Average Rating: 5

TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 12 servings.

Ingredients

  • 1-1/2 pounds fresh green beans, trimmed
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, halved and thinly sliced
  • 3 tablespoons red wine vinegar
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil

Instructions

  • 1. In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
  • 2. Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

Nutrition Facts

1 serving: 65 calories, 5g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 1g protein.
Diabetic Exchanges:
1 vegetable, 1 fat.

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