Planning a barbecue this weekend? Add some cancer-fighting and cholesterol-lowering fiber to the menu with this refreshing and delicious bean based salad!
White Bean, Tomato, and Green Bean Salad
Serves: 4
Dressing:
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Salad:
1 pound of cut green beans
1 cup chopped tomato
1 tablespoon chopped fresh dill
1 (15-ounce) can cannelloni beans, rinsed and drained
Directions:
To prepare dressing:
1. Combine all ingredients & stir with a whisk
To prepare salad:
- Place green beans into a large saucepan of boiling water; cook 5 minutes
- Drain and then put beans into ice water; drain quickly. Place beans in a large bowl
- Add tomato, dill, and cannelloni beans; toss to combine
- Add dressing & toss gently to coat
- Cover and chill before serving
Each 1 ½ cup serving provides (makes 4 servings): Calories 170, Fat 4g, Saturated Fat 0.5g, Protein 9g, Cholesterol 0mg, Carbohydrate 28g, Fiber 9g, Vitamin A 25% DV, Vitamin C 35% DV, Calcium 10% DV, Iron 20% DV
