Green Bean Tomato Toss
Best if made with fresh garden produce.

Servings: 6

• 1 1/2 pounds fresh green beans, trimmed and cut
• 2 ripe heirloom tomatoes, cut in wedges
• 1 tablespoon olive oil
• 1 tablespoon fresh mint
• Salt and pepper to taste
• 1/4 cup shaved or shredded parmesan cheese, optional

Cook green beans in boiling salted water 3 to 5 minutes; drain and rinse. Toss with tomato wedges, olive oil, and chopped fresh mint. Season to taste with salt and pepper. Top with shaved Parmesan curls if desired.

Per Serving: 75 Calories; 3g Fat (38.1% calories from fat); 1g Saturated Fat; 4g Protein; 9g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 72mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 1/2 Fat.

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