White Bean, Tomato and Green Bean Salad
- Number of Servings: 4
Ingredients
Dressing:1 tablespoon fresh lemon juice 1 tablespoon balsamic vinegar1 tablespoon extravirgin olive oil 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper1 garlic clove, minced Salad:5 cups (1-inch) cut green beans (about 1 pound) 1 cup finely chopped tomato 1 tablespoon chopped fresh dill1 (15-ounce) can navy beans, rinsed and drained1/2 cup (2 ounces) feta cheese, crumbled
To prepare dressing, combine first 7 ingredients, stirring with a whisk.
To prepare salad, place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Cover and chill at least 1 hour.
Jeanne Lemlin, Cooking Light
from Cooking Light
Serving Size: 4 - 1 1/2 Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LDESJARDIN.
To prepare salad, place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Cover and chill at least 1 hour.
Jeanne Lemlin, Cooking Light
from Cooking Light
Serving Size: 4 - 1 1/2 Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user LDESJARDIN.
Nutritional Info Amount Per Serving
- Calories: 277.6
- Total Fat: 8.1 g
- Cholesterol: 16.7 mg
- Sodium: 1,361.8 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 12.7 g
- Protein: 13.3 g
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