Yellow and Green Bean Salad with Olives, Cherry Tomatoes and Summer Savory |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This herb lends an unexpected hint of mint to bean dishes. For a change, feel free to swap in lowfat feta for the olives. Ingredients:
3 cups mixed-colored string beans, trimmed |
2 1/2 cups cherry tomatoes, halved |
1/3 cup pitted kalamata olives |
1 clove garlic, finely chopped |
1 sprig summer savory, chopped |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon red wine vinegar |
Directions:
1. Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.
2. Per serving: 107 calories (kcal), 6.3 g fat, 0.6 g saturated, 11.6 g carbohydrates, 3.6 g fiber, 2.2 g protein. Nutritional analysis provided by Self
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