Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Green bean, Cucumber + Tomato Salad

Tuesday, August 20, 2019
Total time
30 minutes
Preparation time
20 minutes

Fresh vegetables are tossed with a flavorful sauce in this quick to prepare side dish. Serve with a protein and steamed rice for a filling meal.

or1/4 cup coconut aminos
or2 cloves garlic, smashed and chopped
or2 tablespoons rice wine vinegar
or2 tablespoons sesame oil
or1 tablespoon brown sugar
orJuice from 2 limes
or2 cups green beans, ends trimmed and halved
or1 cucumber, halved and thinly sliced
or1 cup fresh cherry tomatoes
or1 small onion thinly sliced (soaked in ice water for 15 minutes if it's very strong)
or1/4 cup fresh basil leaves
or1 tablespoon sesame seeds
For the sauce; combine the coconut aminos, garlic, rice wine vinegar, sesame oil, brown sugar, and lime juice. set aside so the flavors can meld together.
Bring a pot of water to a boil on the stove. Once the water is boiling, drop in the green beans, and cook for 2-3 minutes, or until they start to soften. Once they are soft, remove the beans and transfer them into a large boil of ice water (this is called "blanching").
In a large bowl, toss the beans, cucumber, onions, and tomatoes with the reserved sauce. Garnish with basil and sesame seeds.
Nutritional information
Per 100 gPer portion (161 g)% DRI
Energy60 kcal97 kcal5 %
Fat3 g6 g8 %
Fatty acids, total saturated0 g1 g4 %
Cholesterol0 mg0 mg0 %
Sodium242 mg389 mg16 %
Carbohydrate7 g11 g4 %
Sugars4 g6 gremove
Fiber1 g2 g8 %
Protein2 g3 gremove