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Green Beans with Sautéed Cherry Tomatoes





Yields
Makes 8 to 10 servings

Notes: Rinse and trim beans and tomatoes up to 1 day ahead; cover and chill.

 2 pounds green beans
 2 cups cherry tomatoes
 2 tablespoons olive oil
 1 clove garlic, peeled and pressed or minced
 1 teaspoon dried basil
  Salt and pepper
Step 1
1

Rinse green beans; remove and discard ends and any strings. In a 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil. Add beans, cover, and cook until tender-crisp to bite, 4 to 5 minutes. Drain beans, pour into a serving dish, and keep warm. Dry pan.

Step 2
2

Meanwhile, rinse tomatoes; remove and discard stems. Set pan over high heat and add olive oil, garlic, tomatoes, and basil. Stir until tomatoes are hot, about 3 minutes. Pour over beans. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 54Calories from Fat 48
% Daily Value *
Total Fat 2.9g5%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 6.7mg1%
Total Carbohydrate 6.8g3%

Dietary Fiber 1.7g7%
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.