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Green Bean & Balsamic Salad Recipe

Green Bean & Balsamic Salad Recipe photo by Taste of Home

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Fresh and crisp, this summery salad just begs to be taken to picnics and potlucks. Tossed with vinaigrette, it’s a smart side dish for outdoor meals. —Amanda Smith, Lexington, Tennessee

This recipe is:

Quick

Diabetic Friendly

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Green Bean & Balsamic Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

3/4 pound fresh green beans, trimmed
3 cups cherry tomatoes, quartered
1-3/4 cups cubed English cucumber
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar
1/4 teaspoon garlic powder

Directions

Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the tomatoes, cucumber and beans. In a small bowl, whisk the remaining ingredients. Pour over vegetables; toss to coat. Yield: 6 servings.

Nutritional Facts 1 serving equals 161 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 209 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

Originally published as Green Bean & Balsamic Salad in Simple & Delicious June/July 2012, p60

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Green Bean & Balsamic Salad

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(1-1) of 1 reviews

Reviewed on Jul. 28, 2012 by sstetzel

This has a great tangy flavor! Lil Man declared OMGoodness at his first bite. I think next time I'll add some small cubes of fresh mozzarella for a little something extra.