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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

White Bean, Tomato, and Green Bean Salad

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.

Cooking Light JUNE 2004

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

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

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.

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
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White Bean, Tomato, and Green Bean Salad recipe

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