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White And Green Bean Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Green beans - trimmed, and Cut into 2" pieces

  2. 2 tablespoons 30ml Red-wine vinegar

  3. 1 tablespoon 15ml Balsamic vinegar

  4. 2 teaspoons 10ml Extra-virgin olive oil

  5. 1 teaspoon 5ml Grated lemon zest

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  7. 1 Cannellini beans - (19 oz) - rinsed and drained

  8. 1 Red bell pepper - seeded and julienned

  9. 6 Kalamata olives - pitted and chopped (large)

Instructions Jump to Ingredients ↑

  1. In a large saucepan, steam the green beans until tender-crisp, about 8 minutes.

  2. Meanwhile, in a large bowl, combine the vinegars, oil, lemon zest and black pepper. Add both beans, the bell pepper and olives; toss to coat. Serve warm, or refrigerate, covered, until chilled, at least 2 hours.

  3. This recipe yields 4 servings.

  4. Per Serving: 176 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 302 mg Sodium, 25 g Total Carbohydrate, 8 g Dietary Fiber, 9 g Protein, 70 mg Calcium.

  5. Serving Provides: 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.

  6. Points Per Serving: 2.

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