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Basil Bean Salad Recipe

A light herb vinaigrette makes this tangy salad so refreshing for a warm summer evening, notes Marian Platt of Sequim, Washington.

This recipe is:

Quick

Diabetic Friendly

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Basil Bean Salad Recipe

Prep/Total Time: 15 min.

Yield: 10 Servings

15 15

Ingredients

2 pounds fresh green or wax beans, trimmed
3 green onions, sliced
2/3 cup minced fresh basil
2 to 4 tablespoons olive oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon salt
Pepper to taste
2/3 cup grated Romano cheese

Directions

Cut beans into 1-1/4-in. pieces. Place in a saucepan and cover with water bring to a boil. Cook, uncovered, for 10 minutes or until crisp-tender. Rinse with cold water and drain well. In a bowl, combine the beans, onions, basil, oil, vinegar, salt and pepper. Sprinkle with Romano cheese and toss to coat. Yield: 10 servings.

Nutritional Analysis: One 3/4-cup serving (prepared with 2 tablespoons oil) equals 66 calories, 4 g fat (0 saturated fat), 3 mg cholesterol, 165 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Basil Bean Salad in Taste of Home August/September 2000, p18