Green Beans and Tomatoes Italiano

Green Beans and Tomatoes Italiano by Laura B. LaValle

This quick salad full of B-vitamins is a wonderful way to get a few servings of fiber-rich vegetables into your diet.

Serves: 4
Time to Table: 20 minutes

Healing Nutrient Spotlight
Excellent source of vitamin A, vitamin C
Good source of iron, thiamin, riboflavin, folate, magnesium, manganese

Ingredients*
1 pound fresh green beans
1 pint cherry tomatoes
¼ to ½ cup chopped green onions
2 T. of your favorite Italian or Balsamic salad dressing

*Use organic ingredients for optimal nutrition.

Preparation
Snap or cut off ends of green beans. Place beans in a medium skillet with a small amount of water and steam until they reach desired tenderness. Drain beans, then add the remaining ingredients into the skillet with the beans. Toss over low heat for 1-2 minutes to lightly coat the vegetables with the dressing.
Serve immediately or chill and serve over lettuce for a refreshing warm weather salad.

Nutrition
72 calories, 3 g protein, 13 g carbohydrates, 2 g fat, 6 g sugars, 5 g fiber, 1282 IU vitamin A, .2 mg thiamin, .2 g riboflavin, 1.4 mg niacin, .2 mg vitamin B-6, 61 mcg folate, 35 mg vitamin C, 55 mg calcium, .2 mg copper, 1.7 mg iron, 39 mg magnesium, 441 mg potassium, 111 mg sodium