Summer Vegetable Toss

By Your Market District Chefs

Summer Vegetable Toss

Serves: 8
Prep Time: 20 minutes
Cook Time: 3 minutes


Fill a medium pot ¾ full with water; bring to a boil. Prepare a large bowl of ice water; set aside. Once water is boiling, add green beans and cook for 3 minutes, until bright green (beans should remain crisp). Drain in colander and place immediately in ice water; drain well and place beans in a large bowl. Add remaining ingredients and season with salt and pepper; toss to coat. Serve chilled. Makes 8 servings based on 1 cup portions.

Nutritional Information (Per serving):

Calories 120, Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 95mg, Total Carbohydrate 1g, Fiber 2g, Sugars 4g, Protein 3g, Vitamin A 10% DV, Vitamin C 30% DV, Calcium 6% DV, Iron 4% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences or rounding.