Easy Green Bean Salad

I love green bean casserole, but the heavy cream fat, salt and other added calories don't love me anymore! I was searching the internet and found a recipe at www.realsimple.com that I adjusted.  It wasn't bad, but right now in my fat detox phase I can't have the almonds that they call for, which gives the salad the extra crunch texture.  So I substituted a sprinkling of prepared French onions

Ingredients (serves 2)

1/2 lb fresh green beans, trimmed
Cherry tomatoes
2 tbsp Dijon Mustard
2 tbsp Balsamic vinegar
1 tbsp extra-virgin olive oil
1/4 cup Fried French onions (look for those prepared in vegetable oil and whole wheat flour.  You can also make these yourself by coating some onion rings in a little oil and flour, and then baking them until golden brown).
Dash salt and pepper

Directions

Preheat the oven to 350 degrees.  In a large pot bring salted water to a boil and cook the green beans for 5-6 minutes.  If you want them a little less crunchy, cook for a little longer and test for desired texture..  Remove, drain and put them in an ice bath.

Mix the Dijon, vinegar, olive oil in a large bowl and season with salt and pepper.  Drain the green beans and dry on a towel to remove excess water, then pour them into the bowl with the tomatoes and coat thoroughly with the dressing.

Lay out the green bean mixture evenly on a baking sheet and sprinkle with the onions.  Bake in the oven for about 30 minutes, or until the tomatoes begin to wilt. Makes a great side dish or a light lunch!