Email to Phyllis_ aka_ Filus      

Green Bean and Tomato Salad

Source of Recipe

Barbo's Diet Kitchen - Carol W.
Green Bean and Tomato Salad
Plan ahead...needs to refrigerate at least 1 hour.

WW Points
Exchanges
Serves 8 (3/4 cup each)
D. Hixon

1 lb fresh green beans, trimmed
1/2 cup thinly sliced red onion
1 pint grape or cherry tomatoes, halved
2 tbsp lemon juice
1 tbsp olive or canola oil
1 tbsp water
1/4 tsp salt
1/4 tsp pepper;
1 cup chopped celery

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
one hour.

Stir celery into bean mixture; transfer to a serving platter. Surround with tomatoes.

One 3/4-cup serving equals: Calories 48; Fat 2g; Cholesterol 0mg; Sodium 91mg; Carbohydrates 7g; Fiber 3g; Protein 2g ++++ Exchanges: 1 vegetable; 1/2 fat ++++ WW Points: 1