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Nutrition Facts

  • One serving:
  • One 3/4-cup serving (prepared with 2 tablespoons oil)
  • Calories:
  • 66
  • Fat:
  • 4 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 3 mg
  • Sodium:
  • 165 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g
  • Diabetic Exch:
  • 1 vegetable, 1/2 fat.

Basil Bean Salad

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

SERVINGS

 10

CATEGORY

 Lower Fat

METHOD

 Other stovetop

PREP

 15 min.

TOTAL

 15 min.

INGREDIENTS

  • 2 pounds fresh green or wax beans, trimmed
  • 3 green onions, sliced
  • 2/3 cup minced fresh basil
  • 2 to 4 tablespoons olive or vegetable 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.

Printed from tasteofhome.com Oct 13, 2008

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