Green Bean and Tommy-Toe Salad
This recipe was so fresh and seasonal, I chose to take it to a potluck where I knew the host was making all proteins and most guests would bring carbohydrates. This healthy dish (nutrition below) really helped balance out the dining table of quail, salmon, Korean beef, and pasta salad. It is what a potluck is all about – random foods all brought together. Why not be the person to always bring the healthy dish?
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| Fresh, Organic Green Beans from Backyard Produce |
INGREDIENTS
· 1 pound fresh green beans, cut into 1-inch pieces
· 1 teaspoon salt
· 1 pint cherry tomatoes, halved
· 3 tablespoons olive oil
· 1 clove garlic, pressed
· 1/4 cup parsley and oregano, chopped
DIRECTIONS
Put trimmed green beans in a medium saucepan. Add just enough water to cover and bring to a boil. Simmer until beans are crisp-tender (about 10 minutes.)
Drain beans and allow to cool while prepping other ingredients. (about 5 minutes)
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| Gorgeous Cherry tomatoes delivered to my door, thanks to Backyard Produce |
Half the tomatoes and chop the herbs.
Gently toss tomatoes, garlic, salt, herbs, and green beans in a bowl. Serve.
Other Dishes at our Potluck:
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| Nic prepping the quail |
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| Caprese salad with Heirloom tomatoes from Backyard Produce |
NUTRITION
Per serving:: 132 calories; 11 g fat ( 2 g sat , 8 g mono ); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 295 mg sodium; 274 mg potassium.
Nutrition Bonus: Vitamin C (27% daily value), Vitamin A (20% dv)
Original recipe from: Eating Well
Roast 'n Relish 