Lemon-Basil Bean Bowl

Randy Mayor
Lima beans go upscale in this main-dish salad. Paired with green beans, tomatoes, and bacon, and then dressed with a lemon-basil vinaigrette, the end result is so tasty our Test Kitchens gave it a near-perfect rating. Leave out the bacon for a vegetarian variation.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 133
Caloriesfromfat 25 %
Fat 3.7 g
Satfat 0.7 g
Monofat 2.1 g
Polyfat 1 g
Protein 7.1 g
Carbohydrate 19.4 g
Fiber 3 g
Cholesterol 3 mg
Iron 2.4 mg
Sodium 334 mg
Calcium 53 mg

Ingredients

1/3 cup chopped fresh basil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups (1-inch) cut green beans (about 1 pound)
1 1/2 cups chopped plum tomato
1 (10-ounce) package frozen baby lima beans, cooked and drained
4 low-fat bacon slices, cooked and crumbled (drained)

Preparation

Combine first 9 ingredients in a bowl; stir with a whisk.

Steam the green beans, covered, for 8 minutes or until tender. Combine green beans, tomato, and lima beans in a large bowl. Pour basil mixture over bean mixture, and toss well. Sprinkle with bacon.

Note:

Victoria Riccardi,

May 2000