Summer Bean Salad


1/2 pound green beans, trimmed and washed
1/2 pound snap peas
1 cup of cherry or grape tomatoes, halved
1/4 cup fresh parsley
2 tbs red wine vinegar
1 tsp olive oil
1 tsp salt


  1. Place the beans, peas and tomatoes in a bowl
  2. Add the oil and vinegar and toss to coat
  3. Add the parsley and salt and gently combine
  4. Cover and refrigerate or serve immediately

2 servings
231 calories
4g protein, 15g carbs, 7g fat