Marinated Tomato Vegetable Salad
Ingredients:
½ of 9 oz. pkg. frozen cut green beans or 8 oz. can cut green beans
2 medium tomatoes cut into wedges
1 small thinly sliced onion
1 medium sliced zucchini
3 tbsp. snipped parsley
Dressing:
⅓ cup vinegar
2 tbsp. Rosé wine
1 tbsp. salad oil
2 tsp. sugar
¼ tsp. salt
¼ tsp. dried basil
Cook frozen green beans according to pkg.; drain (or drain canned green beans). Mix and pour dressing over vegetables and refrigerate several hours or overnight, stirring occasionally. Drain to serve. Makes 6 servings.
Visit our UMBC Eats website to download your copy of the cookbook.
