Three Bean Salad with Tomatoes and Green Onions
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 6 servings
- Prep: 10 mins
- Cook: 10 mins
Ingredients
- 1/2pound green beans, trimmed and cut diagonally in thirds (about 2 cups)
- 1-- (15 1/2-ounce) can cannellini beans, rinsed and drained
- 1-- (15 1/2-ounce) can pinto beans, rinsed and drained
- 2large plum tomatoes, diced (about 1 1/2 cups)
- 5-- green onions, thinly sliced
- 1/4cup finely chopped fresh cilantro
- 3tablespoons extra-virgin olive oil
- 3tablespoons red wine vinegar
- 1/2teaspoon sugar
- 1-- garlic clove, pressed
- 1/2teaspoon salt
- -- Freshly ground black pepper
Instructions
- Steam beans, covered, in steamer basket over boiling water 5 to 7 minutes, or until crisp-tender. Rinse under cold water and drain well.
- Combine green beans, cannellini and pinto beans, tomatoes, green onions and cilantro in a large bowl.
- Whisk remaining ingredients together in a small bowl. Pour over salad and mix gently.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 210
- Glycemic Load .24
- Fat 8g
- Saturated Fat 1g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Cholesterol 0
- Sodium 610mg
- Potassium 440mg
- Carbohydrate 29g
- Fiber 9g
- Sugars 5g
- Protein 10g
- Trans Fat 0
- Vitamin A 20%
- Vitamin C 25%
- Calcium 10%
- Iron 15%
