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Green Bean and Tomato Salad
November 15, 2019

This would be a great change from the traditional green bean casserole!

 *Vinegar, with its tart flavor, can also be used as a palette-appeasing salt substitute.



  • 6 oz. fresh green beans, trimmed and cut into small pieces
  • 1/3 cup red bell pepper, chopped
  • 1/4 cup tomatoes, chopped
  • 1/4 cup gorgonzola cheese, crumbled
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. white wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp. parsley
  • 1/4 tsp. oregano
  • 1/4 tsp. dijon mustard
  • 1/4 tsp. black pepper


  1. Whisk together oil, vinegar, garlic, parsley, oregano, dijon mustard, and pepper, and set aside for flavors to meld.
  2. Fill a medium pot with water, and set to boil on high.
  3. Have a medium-sized bowl of ice water ready.
  4. Add green beans to boiling water, and cook for 3–5 minutes.
  5. Drain green beans, and immediately submerge them in the ice bath.
  6. Drain green beans, and combine with red pepper and tomatoes, and toss with dressing to coat.
  7. Top with crumbled gorgonzola cheese to garnish.

Find this and many other heart-healthy recipes in The Heart Of Cooking by St. Luke's Cardiologist, Dwithiya K. Thomas, M.D.