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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

1 review

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

12 servings (3/4 cup each)

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

Provencal Bean Salad Recipe photo by Taste of Home

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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.

Provencal Bean Salad

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