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Savory Bean & Tomato Salad

 Savory Bean & Tomato Salad
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.
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound fresh green beans, trimmed
  • 6 medium tomatoes (about 2 pounds), sliced
  • 3 green onions, coarsely chopped
  • DRESSING:
  • 1/4 cup lime juice
  • 2 ounces crumbled blue cheese
  • 5 teaspoons olive oil
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon pine nuts
  • 2 tablespoons fresh savory leaves

Directions

  • 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.
  • Drain and pat dry. Cut into 2-in. pieces. Divide the tomatoes, green
  • onions and cut green beans among six salad plates.
  • 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. Yield: 6 servings.
Nutritional Facts: 1 serving equals 138 calories,

2 of 2

Savory Bean & Tomato Salad (continued)

Nutritional Facts: 8 g fat (2 g saturated fat), 7 mg cholesterol, 201 mg sodium, 15 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.