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–+ servings
green bean and tomato salad
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5 from 2 votes
SkinnyMS

Green Bean and Tomato Salad

Clean eating at its finest, this salad has great textures and flavors and will soon become a favorite at your dinner table.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Quick and Easy
Servings: 4 people
Calories: 128kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 1 pound green beans remove just the rough stem side
  • 1 cup cherry tomatoes or grape tomatoes, halved (1/2 pint)
  • 1/4 cup parsley chopped
  • 1/4 cup walnuts toasted, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice freshly squeezed (about half a lemon)
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper freshly ground

Instructions

  • Bring a pot of 8 cups water to a boil with half a tablespoon salt. Add the green beans.
  • Boil until bright green and slightly tender, for about four minutes. Check by removing a bean, the 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.

Nutrition

Serving: 0.25of recipe | Calories: 128kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 155mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 4
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SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4