1 pound green beans, trimmed and halved

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

1 large shallot, finely chopped

3 plum tomatoes, seeded and chopped

2 teaspoons sugar

1 teaspoon balsamic vinegar

½ teaspoon dried basil

½ teaspoon salt

1/8 teaspoon freshly ground pepper

Bring a large pot of lightly salted water to a boil. Add the green beans, return to a boil and cool until crisp-tender, about 3 minutes. Drain.

 

Heat the oil in a large nonstick skillet over medium-high heat, then add the garlic and shallot. Saute until fragrant, about 1 minute. Add the tomatoes and sugar; sauté until slightly softened, about 2 minutes. Add the green beans, vinegar, basil, salt, and pepper. Saute until heated through, about 2 minutes.

Facts per serving: 4g fat, 1g saturated fat, 0mg cholesterol, 305mg sodium, 12g total carbohydrate, 4g dietary fiber, 2g protein, 65mg calcium.