Provencal Bean Salad Recipe
Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. —Suzanne Banfield, Basking Ridge, New Jersey
This recipe is:
Quick
12 Servings
Prep/Total Time: 25 min.
Ingredients
3/4 pound fresh green beans, trimmed
3/4 pound fresh wax beans, trimmed
1 pound grape tomatoes, halved
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 cup pitted Greek olives
1/2 cup reduced-fat mayonnaise
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon salt
Dash pepper
Directions
In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Yield: 12 servings (3/4 cup each).
Nutrition Facts: 3/4 cup equals 102 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 321 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
Provencal Bean Salad published in Simple & Delicious August/September 2011, p57
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
No comments:
Post a Comment