Green Bean and Tomato Salad
Ingredients
  • 1 pound green beans, trimmed and cut in half
  • 1 cup cherry tomatoes, halved
  • 1/2 cup finely diced red onion
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon honey (optional)
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste
Instructions
  1. Bring 3 quarts of salted water to a boil in a stock pot; drop in the green beans and blanch for 2 minutes. Drain and plunge into a large bowl of ice water until completely cooled.
  2. Drain the beans again and pat dry with paper towels. Place in a large bowl with the tomatoes, onion and rosemary; toss to combine.
  3. In a small bowl, whisk together the balsamic vinegar and honey (if using). Add the olive oil, pouring in a thin stream, whisking continually until well-combined. Season to taste with salt and pepper.
  4. Pour the dressing over the green bean mixture and toss to combine. Cover and refrigerate for at least an hour before tossing again and serving.
  5. Nutrition (per serving): 142 calories, 12.2g total fat, 0mg cholesterol, 6.4mg sodium, 151.5mg potassium, 8g carbohydrates, 2g fiber, 2.7g sugar, 1.3g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/green-bean-tomato-salad/