Italian Green Bean Salad

Ingredients

• Green beans

  Snap beans, raw

  16 oz or 454g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Parsley

  Spices, dried

  1 tbsp or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Balsamic vinegar

  3 tbsp or 48g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Cook beans in boiling water until crisp-tender (about 8-10 minutes). Drain beans, rinse with cold water. Set aside to cool. Meanwhile, in a large bowl whisk together garlic, herbs, olive oil, and vinegar until completely combined. Season with salt, to taste. Once beans are cool, add them to the bowl along with the onion and tomatoes. Toss everything together until coated in dressing. Cover and refrigerate until ready to serve.

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