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Mixed Bean and Cherry Tomato Salad
Source: dLife

A bright bean and tomato salad topped with a light basil vinaigrette.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 70.1
Total Carbs 8.8 g
Dietary Fiber 3.0 g
Sugars 3.4 g
Total Fat 3.7 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 150.9 mg
Protein 1.8 g
Sodium 128.8 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 5 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  fresh green beans
1 lb  Snap Beans, yellow, fresh
0 1/4 cup  balsamic vinegar
2 tbsp  extra virgin olive oil
0 1/2 tsp  kosher salt
0 1/2 tsp  black pepper
3 cup  fresh cherry tomatoes
1 oz  fresh basil leaves
0 1/2 cup  fresh chopped red onion
1 each  fresh basil leaves
  1. Boil green and wax beans in a pot for 5 minutes. Strain and immerse in ice water; strain again.
  2. Whisk together vinegar, oil, salt, and pepper. Combine beans, tomatoes, basil, and onion and toss with dressing.
  3. Wrap with plastic wrap and refrigerate until serving. Top with basil sprigs.

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