Green Bean and Tomato Salad

Name: Green Bean and Tomato Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 1 pound fresh green beans, trimmed; 1/2 cup thinly sliced red onion; 1 pint grape or cherry tomatoes, halved; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 tablespoon water; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup chopped celery

Crisp-tender green beans are paired with cherry tomatoes and seasoned with onion, celery and lemon in this refreshing side dish. "There's nothing quite like a colorful salad to perk up a gray winter day," says Diane Hixon of Niceville, Florida.

Ingredients

1 pound fresh green beans, trimmed
1/2 cup thinly sliced red onion
1 pint grape or cherry tomatoes, halved
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped celery

Directions

Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour.
Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

Nutrition Facts

3/4 cup: 48 calories, 2g fat (0 saturated fat), 0 cholesterol, 239mg sodium, 7g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Green Bean and Tomato Salad in Light & Tasty December/January 2002