UMBC Eats Community Cookbook Recipe of the Week

Tue, 11 Aug 2020 08:01:17 -0400
win

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.