Recipe - Green Bean-And-Yellow Tomato Salad

2 tablespoon Red wine vinegar
2 teaspoon Fresh thyme or
One half teaspoon Dried thyme
1 teaspoon Olive oil
1/8 teaspoon Salt
1 ds Pepper
1 Garlic clove, minced
One half pound Green beans
2 md Yellow tomatoes, each cut
into 8 wedges
1/3 cup Vertically cut or sliced up red onion

Combine the first 6 ingredients in a bowl; stir well, and set aside.

Trim ends from beans, and remove strings. Steam beans, covered, 5 minutes
or until crisptender. Rinse under cold water; drain.

Combine the beans, tomato wedges, and onion in a bowl; add the vinegar
mixture, and toss gently. Yield: 2 servings (serving size: 1 cup).

Per serving: 90 Calories; 3g Fat (25% calories from fat); 3g Protein; 16g
Carbohydrate; 0mg Cholesterol; 151mg Sodium

NOTES : Serve at room temperature.

Recipe by: Cooking Light, June 1995, page 128

Posted to MCRecipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.