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At a Glance
Course : Salad, Side Dish
Special : Low Fat, Vegetarian
Type of Prep : Boil, Chill, Marinate, Steam Cook, Toss
Occasion : Cookout, Family Dinner, July 4th, Labor/Memorial Day, Picnic, Potluck, Spring, Summer
 
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Three Bean Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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One of my favorite salads is Three Bean Salad. It's a low fat, high fiber and high protein salad, which you can serve at any summer gathering. It's delicious at room temperature, but you can serve it chilled, too.

INGREDIENTS:

  • 1 pound green beans, trimmed and cut diagonally into 1-inch pieces
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1/4 cup minced shallots
  • 4 tbsp white wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard

PREPARATION:

Steam or cook the green beans in a pot of boiling water for 3-4 minutes, until tender-crisp. Drain and plunge beans into cold water to stop cooking and retain color. Combine cooked green beans with cannellini beans, kidney beans and shallots in a large bowl. Whisk vinegar, oil and mustard and drizzle over bean mixture. Toss gently. Serve chilled or at room temperature.

Serves 6-8.

Per Serving: Calories 184, Calories from Fat 21, Total Fat 2.4g (sat 0.3g), Cholesterol 0mg, Sodium 281mg, Carbohydrate 30.4g, Fiber 9.5g, Protein 10.3g

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