Potato, tomato and onion complement the fresh green beans in colorful Green Bean Salad. A subtle oil-and-vinegar dressing lends fresh herb flavor to the mix. The recipe comes from the kitchen of Sarah Maranto of Bakersfield, California.
0.5 pound Fresh green beans, cut into 2 inch pieces
1 Medium tomato, cubed
0.5 Small red onion, sliced and separated into rings
2 tablespoon Red wine vinegar
2 tablespoon Canola oil
2 tablespoon Minced fresh oregano
2 tablespoon Minced Fresh Parsley
0.125 teaspoon Salt
Nutrition value
131
calories per serving
6 g Fat2 g Protein16 g Carbs6 g FiberOther
Current Totals
6 g Fat
2 g Protein
16 g Carbs
6 g Fiber
MacroNutrients
Carbs
16 g
Protein
2 g
Fiber
6 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
149 mg
Iron
4 mg
Vitamin A
2644 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
53 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
46 mg
Manganese
1 mg
Phosphorus
45 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
