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Tangy Basil Bean Salad Recipe

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A light herb vinaigrette makes this tangy salad so refreshing for a warm summer evening, notes Marian Platt of Sequim, Washington.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Basil Bean Salad in Taste of Home August/September 2000, p18

Nutritional Facts

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.

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