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White Bean, Tomato, and Green Bean Salad

Becky Luigart-Stayner; Cindy Barr
Yield 4 servings (serving size: 1 1/2 cups)
Fresh dill adds zestiness to this salad without overpowering it. You can use cannellini beans or great Northern beans in place of the navy beans.

Ingredients

  • Dressing:
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Salad:
  • 5 cups (1-inch) cut green beans (about 1 pound)
  • 1 cup finely chopped tomato
  • 1 tablespoon chopped fresh dill
  • 1 (15-ounce) can navy beans, rinsed and drained
  • 1/2 cup (2 ounces) feta cheese, crumbled

Nutrition Information

  • calories 214
  • caloriesfromfat 30 %
  • fat 7.1 g
  • satfat 2.7 g
  • monofat 3.2 g
  • polyfat 0.7 g
  • protein 11 g
  • carbohydrate 29.6 g
  • fiber 8.7 g
  • cholesterol 13 mg
  • iron 3.1 mg
  • sodium 698 mg
  • calcium 158 mg

How to Make It

  1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.

  2. To prepare salad, place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Cover and chill at least 1 hour.