Three Bean Salad with Almonds and Pecorino
Crisp green beans team up with the buttery limas in this tangy salad. Substitute pink-eyed peas for the lima beans, if you like. Toast almonds in a 350° oven for 8 minutes or until golden. This salad is especially tasty served warm.
Recipe by Cooking Light July 2007
Credit: Randy Mayor; Styling: Cindy Barr
127 calories; calories from fat 31%; fat 4.4g; saturated fat 1.2g; mono fat 2.2g; poly fat 0.7g; protein 6.7g; carbohydrates 15.6g; fiber 5g; cholesterol 3mg; iron 2.3mg; sodium 185mg; calcium 102mg.