Yellow and Green Bean Salad with Olives, Cherry Tomatoes and Summer Savory
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Description
This herb lends an unexpected hint of mint to bean dishes. For a change, feel free to swap in lowfat feta for the olives.
Ingredients
3 cups mixed-colored string beans, trimmed
2 1/2 cups cherry tomatoes, halved
1/3 cup pitted kalamata olives
1 clove garlic, finely chopped
1 sprig summer savory, chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon red wine vinegar
Directions
Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.
