Vegetables > Tomato > Green Beans >
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Green Bean and Tomato Salad
2/3 pound of green beans
16 Cherry tomatoes
1 1/3 Garlic cloves
2/3 tablespoon of dry mustard
1/3 cup of yogurt (plain non-fat)
1 1/3 tablespoons of fresh lemon juice
2/3 teaspoon of sugar
3 teaspoons of white pepper
3 teaspoons of salt
Have a bowl of ice water handy. Place the green beans in a vegetable steamer and place them in a deep pot with water in the bottom. Bring to a boil over high heat, covered, and steam the beans for 5 minutes. Remove the steamer from the pot and plunge the beans into the ice water to stop the cooking and set the color.
2. Place the green beans in a mixing bowl and combine with the cherry tomatoes (washed and halved).
3. Whisk the remaining ingredients together until smooth and well blended. Toss the dressing with the beans and tomatoes and serve immediately. NOTE: You can achieve an even more colorful look if you use half red and half yellow cherry tomatoes. You can make the salad up to six hours in advance and keep it refrigerated, tightly covered with plastic wrap. The beans can be steamed up to a day in advanced; however, do not add the cherry tomatoes or dress the salad longer than six hours before serving. 4 Servings
Gazelle, p. 76. Posted to MM-Recipes Digest V4 #081 by David Tuttle on Mar 21, 1997 |
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