[Mood Tip: Toss fresh herbs into your salads for zesty flavor without fat or calories. Fresh herbs, such as oregano and parsley are packed with lutein and zeaxanthan, which fight age-related vision loss. Sage contains monoterpenes that might slow the progression of certain cancers. Rosemary contains carnosol that helps prevent oxidation of cholesterol, a risk factor for heart disease. The flavones in thyme might help prevent blood clotting.]
This easy vegetable side dish salad is a great accompaniment to sandwiches and packs well in brown-bag lunches. You even can eat it with your fingers!
1 pound fresh green beans, washed and trimmed
1/3 cup red onion, diced
1 clove garlic, minced
2 1/2 tablespoons red wine vinegar
1 teaspoon extra-virgin olive oil
salt and pepper to taste
1 pound cherry tomatoes, cut into quarters
1 1/2 teaspoons fresh oregano leaves, chopped
1) Steam green beans until tender, but still crisp, approximately 10 minutes.
2) While beans are steaming, mix ingredients for vinaigrette: onion, garlic, vinegar, olive oil, salt, and pepper. Let sit for 10 minutes to blend flavors.
3) Put hot green beans in a large bowl and toss with vinaigrette mixture. Add tomatoes and oregano and toss again. Makes 4 servings (approximately 1 generous cup each).
Nutritional Analysis per serving: 79 Calories; 17 percent fat (1.5 gram); 0-gram saturated fat; 15 percent protein; 68 percent carbohydrate; 5.6 grams fiber.