White Bean, Tomato and Green Bean Salad

Navy beans are a low fat, protein-rich starchy vegetable, full of vitamins, minerals and an excellent source of dietary fiber. Both navy beans and green beans are good sources of antioxidants, which may protect against chronic disease.


1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

5 cups (1-inch) fresh cut green beans (about 1 pound)
1 cup finely chopped tomato
1 tablespoon chopped fresh dill
1 (15-ounce) can navy beans, rinsed and drained
1/2 cup (2 ounces) feta cheese, crumbled

To prepare dressing, combine first seven ingredients, stirring with a whisk.

To prepare salad, place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Cover and chill at least 1 hour. Makes 4 servings (serving size: 1 1/2 cups)

Recipe available at www.myrecipes.com.


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