Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A bright assemblage of flavors, textures, and colors, this salad can be made early in the day and refrigerated until ready to serve.

Donata Maggipinto
Recipe by Cooking Light September 2005

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup bean mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.

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  • Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

86 calories; calories from fat 38%; fat 3.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.4g; protein 2.1g; carbohydrates 11.2g; fiber 4.4g; iron 1mg; sodium 132mg; calcium 57mg.
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