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Lemon-Basil Bean Bowl

Randy Mayor
Yield 6 servings (serving size: 1 cup)
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.

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)

Nutrition 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

How to Make It

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

  2. 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.