Savory Bean & Tomato Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
Garlic and blue cheese in the dressing really perk up green beans and tomatoes. Carol Gano sends this recipe from her home in Ballwin, Missouri.
Ingredients
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1 pound fresh green beans, trimmed
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6 medium tomatoes (about 2 pounds), sliced
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3 green onions, coarsely chopped
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DRESSING:
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1/4 cup lime juice
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2 ounces crumbled blue cheese
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5 teaspoons olive oil
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1/2 teaspoon minced garlic
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon pine nuts
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2 tablespoons fresh savory leaves
Directions
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1.
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water.
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2.
Drain and pat dry. Cut into 2-in. pieces. Divide the tomatoes, green onions and cut green beans among six salad plates.
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3.
For dressing, in a blender, combine the lime juice, blue cheese, oil, garlic, salt and pepper until blended. Drizzle over salads. Sprinkle with pine nuts and savory.
Nutrition Facts
1 each: 138 calories, 8g fat (2g saturated fat), 7mg cholesterol, 201mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.
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