White Bean, Tomato, and Green Bean Salad

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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 11g
  • Carbohydrate: 29.6g
  • Fiber: 8.7g
  • Cholesterol: 13mg
  • Iron: 3.1mg
  • Sodium: 698mg
  • Calcium: 158mg

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

Preparation

  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.
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