Green Bean and Tomato Salad

Kitchen Cue: To serve this Green Bean and Tomato Salad as a main-dish salad, add 1-1/2 pounds grilled shrimp and/or scallops.

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Makes: 8  servings Prep 40 mins Start to Finish 40 mins


  • 1 pound  fresh green beans, trimmed
  • 1 pound  cherry tomatoes, halved or small, or heirloom tomatoes, halved or quartered
  • 1 small red onion, halved lengthwise and thinly sliced
  • 1 recipe Sonoma Diet Red Wine Vinaigrette
  • 2 tablespoons  chopped fresh basil or 2 teaspoons dried, crumbled


1. Cook green beans in a large pot of salted boiling water until crisp-tender, 5 to 7 minutes. Drain. Submerse in ice water immediately to stop cooking; drain well.

2. Toss beans, tomatoes, and red onion with vinaigrette and basil in a large bowl. Salt and pepper to taste. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)65,
  • Fat, total(g)4,
  • sat. fat(g)1,
  • carb.(g)8,
  • fiber(g)3,
  • pro.(g)2,
  • sodium(mg)90,
  • Percent Daily Values are based on a 2,000 calorie diet
Sonoma Diet Red Wine Vinaigrette
Makes:5  servings
Serving size:1.0  tablespoon
Yield: about 1/3 cup (five 1-tablespoon servings) Prep 5 mins Start to Finish 10 mins


  • 2 tablespoons  red wine vinegar
  • 1 tablespoon  finely chopped shallot
  • 1 1/2 teaspoons  Dijon-style mustard
  • 2 tablespoons  extra-virgin olive oil
  • 1/8 teaspoon  coarse salt
  • 1/8 teaspoon  freshly ground black pepper


1. 1. Combine vinegar and shallot in a small bowl. Let stand 5 minutes. Whisk in mustard. Add oil in a slow stream, whisking constantly until combined. Whisk in salt and pepper. Makes about 1/3 cup (five 1-tablespoon servings).

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