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Provencal Bean Salad

 Provencal Bean Salad
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
12 ServingsPrep/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).
Nutritional Facts: 3/4 cup equals 102 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 321 mg sodium,

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Provencal Bean Salad (continued)

Nutritional Facts: 12 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.