Green Bean & Tomato Salad
Yields: 4 servings | Serving Size: 1/4 recipe | Calories: 128 | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 155 mg | Carbohydrates: 10 g | Dietary Fiber: 4 g | Sugars: 4 g | Protein: 4 g | SmartPoints: 4
1 pound green beans, remove just the rough stem side.
1 cup (1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped parsley
1/4 cup toasted walnuts, chopped
1 tablespoon extra virgin olive oil
1 tablespoon fresh-squeezed lemon juice (about half a lemon)
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
Bring a pot of 8 cups water to a boil with half tablespoon salt. Add the green beans.
Boil until bright green and slightly tender, for about four minutes. Check by removing a bean, bean should still have some snap when you break it in half.
While blanching the beans in the boiling water, prepare a large bowl of ice water (there should be about half ice to half water).
Drain the beans. Add the green beans to the ice bath and remove as soon as they are cold, or after 30 seconds. Add beans back to the colander to remove any excess water.
Toss the beans and all ingredients together in a salad bowl. Serve.
Health and Wellness Associates