Sautéed Balsamic Green Beans With Cherry Tomatoes
1 teaspoon unsalted butter
1 pound green beans, trimmed
1/2 cup water
1 teaspoon olive oil
3 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
2 tablespoons balsamic vinegar
Add tomatoes and combine, cooking until the tomatoes begin to break down, about 3 minutes.
The combination of butter and oil gives a great flavor and blends well with the bite of the garlic and sweet acidity of the tomatoes. And you can't beat it at 69 calories with 2 grams of fat and 5 of fiber per serving.
Wednesday, October 20, 2010 - 9:10am