Tomato & Haricot Vert Salad
Excellent served with grilled chicken.

Servings: 8 (1/2 cup servings)

• 1 1/4 pounds Haricot vert (French Green Beans), trimmed
• 1 1/4 pounds cherry tomatoes, quartered
• 1 teaspoon chopped fresh oregano
• 1 tablespoon minced shallots
• 2 tablespoons red wine vinegar
• 2 1/2 teaspoons extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper

Cook beans in boiling water 7 minutes or until tender. Drain. Place beans, tomatoes, and oregano in a large bowl; toss gently to combine.

Combine shallots and vinegar, stirring with a whisk. Let vinegar mixture stand 10 minutes. Add oil, salt, and pepper to vinegar mixture,
stirring with a whisk until well blended. Pour vinaigrette over bean mixture; toss well.

Per Serving: 33 Calories; 2g Fat (39.8% calories from fat); trace Saturated Fat; 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Low Fat Recipes Furnished by© - Copyright 2010