White Bean, Tomato, and Green Bean Salad

White Bean, Tomato, and Green Bean Salad Recipe
Becky Luigart-Stayner; Cindy Barr
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.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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


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
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


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

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.

Jeanne Lemlin,

Cooking Light

June 2004
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