Yield: 4 servings
This salad can be used as a first course or as a side
dish, instead of a vegetable.
5 ounces green beans
3 ripe tomatoes
3 tablespoons chopped basil leaves, or 1 teaspoon
dried
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
3 tablespoons chicken broth or vegetable juice
3/8 teaspoon salt
1/8 teaspoon pepper
Trim ends from green beans. Cut the beans into 1 to
1-1/2 inch lengths. Cook in a medium saucepan of
boiling salted water until just tender, 3 to 5
minutes. Add tomatoes to pan during last 10 to 20
seconds of cooking to loosen skins.
Peel, seed, and dice tomatoes.
In a medium bowl, combine green beans and tomatoes
with garlic, basil, olive oil, and chicken broth.
Season with salt and pepper.
Toss gently. Serve at room temperature or slightly
chilled.
Nutrition Information:
Calories per serving: 56
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