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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light MAY 2000

  • Yield: 6 servings (serving size: 1 cup)

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.

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
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Lemon-Basil Bean Bowl recipe

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