String Bean and Tomato Salad

Ingredients

• 1 pound string beans or small haricots verts
• 6 ripe plum tomatoes
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 4 tablespoons finely chopped shallots or green onions
• 1 tablespoon finely chopped garlic
• 4 tablespoons olive oil
• Salt and freshly ground pepper
• 4 tablespoons coarsely chopped basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    186 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 55 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim ends of beans and leave them whole.
2. Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
3. Cut away the core of each tomato, and cut it into wedges.
4. In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well and serve with the swordfish steaks. Sprinkle with basil.