Name: Yellow and Green Bean Salad with Olives, Cherry Tomatoes and Summer Savory
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

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

TagsSalad Cherry Tomato Tomato Vegetable Bean and Legume Olive Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy Quick Weeknight Meals Simmer Summer

Recipe notes

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