Summer Green Bean Salad
ACTIVE TIME: 15 min. TOTAL TIME: 20 min. SERVES: 6
With a perfect balance of protein, fiber and healthy fat, this side also makes a great light lunch 12 oz. green beans
1⁄4 cup red wine vinegar
1⁄2 cup olive oil
2 Tbs. chopped fresh parsley 2 Tbs. chopped white onions 1 tsp. double-concentrated
tomato paste
1 cup halved red and/or yellow
cherry tomatoes
1⁄4 cup sliced red peppers 2 hard-boiled eggs, sliced
2 slices cooked bacon, crumbled 1 In pot over high heat, bring 2 qts. salted water to a boil. Add beans; cook 2 min. Drain and rinse in cold water.
2 In bowl, whisk together red wine vinegar, olive oil, parsley, chopped white onions and tomato paste until well-combined. Season to taste with salt and pepper.
3 On platter, arrange beans, cherry tomatoes, red peppers, hard-boiled eggs and bacon crumbles. Pour dressing over vegetables; toss to combine just before serving. 2 Per serving: Cal. 216 Pro. 5g Carb. 3g Fiber 1g Sug. 1g Chol. 69mg Sod. 154mg Total fat: 21g Sat. 3g Trans. 0g