Green Bean Tomato with Mustard Vinaigrette
Simple recipe of fresh green beans and tomatoes with a light mustard vinegarette.
Servings: 6
Calories: 63kcal
Equipment
- Serving Platter
Ingredients
- 24 ounces green beans
- 1 cup tomato Rainbox mix, chopped, seeds removed
Vinegarrette
- 2 tbsp vinegar white wine
- 1 tbsp mustard dijon
- 1 tbsp olive oil
- 1/2 tsp pepper ground
- 1/4 tsp salt
Instructions
- 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.
Vinegarette
- 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.
Nutrition
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