Yellow and Green Bean Salad with Olives, Cherry Tomatoes and Summer Savory
4.8
(18)
This herb lends an unexpected hint of mint to bean dishes. For a change, feel free to swap in lowfat feta for the olives.
Recipe information
Yield
Makes 4 servings
Ingredients
3 cups mixed-colored string beans, trimmed
2 1/2 cups cherry tomatoes, halved
1/3 cup pitted kalamata olives
1 clove garlic, finely chopped
1 sprig summer savory, chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon red wine vinegar
Preparation
Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.
Nutrition Per Serving
Per serving: 107 calories (kcal)
6.3 g fat
0.6 g saturated
11.6 g carbohydrates
3.6 g fiber
2.2 g protein.
#### Nutritional analysis provided by Self
