Green Bean-and-Tomato Salad with Roasted-Tomato Dressing
From Cooking Light
( Not a "real" bean recipe, but you could add feta cheese or mozzerella cheese to this to add protein. This is a Phase 2 because of the sugar and the molasses in the Worcestershire Sauce.
1 large ripe tomato, halved (about 8 ounces)
1 tablespoon chopped fresh basil
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups trimmed green or wax beans (about 1/2 pound)
4 cups torn romaine lettuce
1 cup halved cherry tomatoes
1/4 cup sliced red onion, separated into rings
Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray. Broil 10 minutes or until blackened. Cool 10 minutes; peel and core. Combine roasted tomato, basil, and next 6 ingredients (basil through pepper) in a blender; process until smooth.
Steam beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain. Place 1 cup lettuce on each of 4 plates. Arrange beans, cherry tomatoes, and onion over lettuce. Spoon 3 tablespoons tomato dressing over each salad.
Yield: 4 servings
CALORIES 83 (43% from fat); FAT 4g (satfat 0.5g, monofat 2.5g, polyfat 0.5g); PROTEIN 2.8g; CARBOHYDRATE 11g; FIBER 3.5g; CHOLESTEROL 0.0mg; IRON 1.6mg; SODIUM 169mg; CALCIUM 49mg;
Cooking Light, JUNE 1998