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Provencal Bean Salad Recipe

Provencal Bean Salad Recipe photo by Taste of Home

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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:

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Diabetic Friendly

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Provencal Bean Salad Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

20 5 25

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).

Nutritional 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.

Originally published as Provencal Bean Salad in Simple & Delicious August/September 2011, p57

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Provencal Bean Salad

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(1-1) of 1 reviews

Reviewed on Aug. 13, 2011 by jmps3

It's delicious!! I cooked the beans longer than the recipe states, until they were about half done. It helps to let the salad sit in the refrigerator for an hour or so to let the flavors meld. This dish was a big hit!