“Dilly Green Bean & Tomato Salad” (great for all phases)
REMINDER BOTH GREEN BEANS AND TOMATOES ARE ONLY ALLOWED TWICE A WEEK!
Snap ends off 3/4 lb fresh green beans and cook in boiling water for 2 minutes; drain and chill in a bowl of ice water. Cut 2 large ripe tomatoes into wedges. In a large bowl, whisk together juice of 1 lemon, 1 TB olive oil, 1 TB fresh chopped dill, and 1/4 tsp each kosher salt and pepper. Add the green beans and tomatoes and toss in the dressing; serve.