Pesto Green Beans and Tomatoes
pounds fresh green beans, trimmed
pint small tomatoes, such as red grape, halved
cup Pesto Vinaigrette (see Recipe Center)
Salt and freshly ground black pepper
- Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
- In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings.
Nutrition Facts(Pesto Green Beans and Tomatoes)
- Per serving:
- 128 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 2 g monounsatured fat),
- 1 mg chol.,
- 275 mg sodium,
- 13 g carb.,
- 5 g fiber,
- 5 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet