Italian Three-Bean Salad
Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
Recipe by Cooking Light June 2013
Credit: Johnny Miller; Styling: Sarah Smart
Recipe Summary test
117 calories; fat 3.4g; saturated fat 1.1g; mono fat 1.7g; poly fat 0.4g; protein 7g; carbohydrates 15.7g; fiber 6.5g; cholesterol 4mg; iron 1.3mg; sodium 177mg; calcium 104mg.