Green Bean Tomato with Mustard Vinaigrette
Simple recipe of fresh green beans and tomatoes with a light mustard vinegarette.
- 24 ounces green beans
- 1 cup tomato Rainbox mix, chopped, seeds removed
- 2 tbsp vinegar white wine
- 1 tbsp mustard dijon
- 1 tbsp olive oil
- 1/2 tsp pepper ground
- 1/4 tsp salt
Heat water to a boil in a large pot.
Chop tomatoes into quarter and remove most seeds. Set aside.
Snap end of beans and rinse thouroughly.
Add beans to boiling water. Cook for 5-7 minutes until they are fork-tender.
Remove beans from hot water and rinse with cold water.
Whisk vinegar and mustard together.
Whisk in olive oil, pepper, and salt.
Green Beans and Tomatoes
Pour mustard vinegarette over green beans. Toss in chopped tomatoes.
Mix well until green beans and tomatoes are coated with vinegarette.
Green beans and tomatoes can be served warm or chilled in the refrigerator for at least 30 minutes.
Calories: 63kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 304mg | Fiber: 3g | Sugar: 4g | Vitamin A: 992IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 1mg