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 Green Bean and Tomato Salad Fiona Haynes At a Glance Prep Time : 15min Cook Time : 4min Course : Salad, Side Dish Special : Easy, Few Ingredients, Low Fat, Quick Type of Prep : Assemble, Boil, Toss Cuisine : U.S. Regional Occasion : Cookout, July 4th, Labor/Memorial Day, Picnic, Potluck, Summer Low Fat Picnic SaladsPotato Salad with AsparagusThree Tomato SaladThree Bean Salad More Low Fat Picnic SaladsTomato and Asparagus SaladPotato SaladChick Pea and Tomato Salad Green Bean and Tomato SaladThis is a perfect picnic salad made with crunchy just-cooked green beans and ripe red tomatoes. INGREDIENTS:
PREPARATION:Bring a large pot of water to a boil. Add green beans and cook for 3-4 minutes. Drain and plunge green beans into cold water to stop cooking and retain color. They should be still be tender crisp.
In a large bowl, combine cooked and cooled green beans and chopped tomatoes. Add basil. Whisk together vinegar and oil and drizzle over beans and tomatoes. Toss until lightly coated. Serve at room temperature or refrigerated. Serves 4 Per Serving: Calories 79, Calories from Fat 23, Total Fat 2.5g (sat 0.4g), Cholesterol 0mg, Sodium 12mg, Carbohydrate 11.4g, Fiber 4.6g, Protein 2.7g User Reviews  Low Fat Picnic SaladsPotato Salad with AsparagusThree Tomato SaladThree Bean Salad More Low Fat Picnic SaladsTomato and Asparagus SaladPotato SaladChick Pea and Tomato Salad |
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