| 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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