| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 2 | Servings | |
INGREDIENTS
| 2 | tb | Red wine vinegar |
| 2 | ts | Fresh thyme or |
| 1/2 | ts | Dried thyme |
| 1 | ts | Olive oil |
| 1/8 | ts | Salt |
| 1 | ds | Pepper |
| 1 | Garlic clove, minced | |
| 1/2 | lb | Green beans |
| 2 | md | Yellow tomatoes, each cut into 8 wedges |
| 1/3 | c | Vertically sliced red onion |
INSTRUCTIONS
Combine the first 6 ingredients in a bowl; stir well, and set aside. Trim ends from beans, and remove strings. Steam beans, covered, 5 minutes or until crisp-tender. Rinse under cold water; drain. Combine the beans, tomato wedges, and onion in a bowl; add the vinegar mixture, and toss gently. Yield: 2 servings (serving size: 1 cup). Per serving: 90 Calories; 3g Fat (25% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 151mg Sodium NOTES : Serve at room temperature. Recipe by: Cooking Light, June 1995, page 128 Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
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