Green Bean and Tomato Salad With Black Olives

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: 15 mins
• Serves: 4
• Yields: 2 cups

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.