Provencal Bean Salad

Name: Provencal Bean Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 servings (3/4 cup each).
Ingredients: 3/4 pound fresh green beans, trimmed; 3/4 pound fresh wax beans, trimmed; 1 pound grape tomatoes, halved; 1 can (15 ounces) 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

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

Ingredients

3/4 pound fresh green beans, trimmed
3/4 pound fresh wax beans, trimmed
1 pound grape tomatoes, halved
1 can (15 ounces) 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.

Nutrition Facts

3/4 cup: 102 calories, 5g fat (1g saturated fat), 4mg cholesterol, 321mg sodium, 12g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Reviews

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Average Rating:

jmps3

Aug 13, 2011

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!