Green Bean and Tomato Salad With Black Olives

Submitted by zeldaz51

"Mix green and yellow beans for a more colorful dish. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 1/2 vegetable, 3/4 fat."

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 2 cups
• Serves: 4

ingredients

• 2 cups cut green beans
• 12 grape tomatoes, halved (or cherry tomatoes)
• 8 medium pitted black olives, halved
• 1⁄4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced shallot
• 1⁄8 teaspoon ground black pepper
• salt

directions

1. Cook the beans in boiling water until bright green and crisp-tender. Drain and rinse (or submerge in ice water) to cool. Drain again.
2. Combine the beans, tomatoes, olives, and parsley in a large bowl.
3. Whisk together the remaining ingredients in a small bowl, then pour over salad and toss to combine.