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Green Bean and Tomato Salad

By: Diane Hixon

"Crisp-tender green beans are paired with cherry tomatoes and seasoned with onion, celery and lemon in this refreshing side dish. 'There's nothing quite like a colorful salad to perk up a gray winter day,' says Diane Hixon of Niceville, Florida."

Rate/Review | Read Reviews (16)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound fresh green beans, trimmed
1/2 cup thinly sliced red onion
1 pint grape or cherry tomatoes, halved
2 tablespoons lemon juice
1 tablespoon olive or canola oil
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup chopped celery

Directions

Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place in a large bowl; add onion. Place tomatoes in another bowl. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerate for at least 1 hour.
Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 48 calories, 2 g fat (trace saturated fat), 0 cholesterol, 239 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.