Lemon-Basil Bean Bowl

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 133
  • Calories from fat: 25%
  • Fat: 3.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1g
  • Protein: 7.1g
  • Carbohydrate: 19.4g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 2.4mg
  • Sodium: 334mg
  • Calcium: 53mg

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

  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.
My Notes

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

Add Note

Lemon-Basil Bean Bowl Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy