Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 6

 

1 lb young green beans, trimmed

8 small plum tomatoes (about 1 lb)

2 green onions, sliced

 

 

In a medium saucepan of boiling salted water, cook beans for 3 to 5 minutes or until just tender-crisp. Drain and rinse under cold water to chill; drain well. Pat dry with paper towels or wrap in a clean dry towel.

Cut plum tomatoes in half lengthwise; using a small spoon, scoop out centers. Cut each piece again in half lengthwise; place in a bowl. Just before serving, combine beans, tomatoes and green onions in a serving bowl.

Dressing: In a small bowl, whisk together oil, vinegar, mustard, garlic, sugar, salt and pepper. Stir in parsley. Pour dressing over salad and toss well.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	128	2 vegetable	n/a
Fat, total	10 g	2 fat
Fat, saturated	1 g
Carbohydrates	10 g
Protein	2 g
Cholesterol	0 mg
Dietary Fiber	3 g
Sodium	150 mg