Lemon-Basil Bean Bowl

Lemon-Basil Bean Bowl Recipe
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.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

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


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)


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.

Victoria Riccardi,

Cooking Light

May 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note