Recipe courtesy of Elsa Scuderi
and
Rachael Ray
"Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 66
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 383
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper
Directions
- Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.