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 crisp-tender. 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 MC-Recipe Digest V1 #416 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 7 (12%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.6mg||0 %|
|Potassium 296.1mg||8 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 6.9g|
|Protein 2.5g||4 %|
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Calories per serving: 59
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