Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 0

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.

Jeanne Lemlin
Recipe by Cooking Light June 2004

Gallery

Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 7 ingredients, stirring with a whisk.

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  • 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.

Nutrition Facts

214 calories; calories from fat 30%; fat 7.1g; saturated fat 2.7g; mono fat 3.2g; poly fat 0.7g; protein 11g; carbohydrates 29.6g; fiber 8.7g; cholesterol 13mg; iron 3.1mg; sodium 698mg; calcium 158mg.
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