This substantial salad has a buffet bonus it can be served at room temperature.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2000
Ingredients
Method
In large pot of boiling water, cook beans for 5 to 8 minutes or until tender-crisp. Drain and chill under cold running water; drain again. (Make-ahead: Cover and refrigerate for up to 24 hours.)In large bowl, whisk together vinegar, oil, oregano, salt and pepper. Add beans and onion; toss to coat. Arrange on platter; garnish with tomato.
Nutritional facts Per Serving: about
- Sodium 62 mg
- Protein 2 g
- Calories 53.0
- Total fat 2 g
- Saturated fat trace
- Total carbohydrate 9 g
%RDI
- Iron 10.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 22.0
