Recipe - Multibean Salad
2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces)
1 cup frozen shelled edamame (green soybeans)
1 cup grape or cherry tomatoes, halved
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced red onion
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 teaspoons extra virgin olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.
Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat.
Yield: 6 servings (serving size: about 1 cup)
Freebies: .5 FAT, .5 G&S, .75 VLM
Calories 85 (29% from fat); Fat 2.7g (sat 0.2g,mono 1.1g,poly 0.2g); Protein 4.4g; Cholesterol 0.0mg; Calcium 48mg; Sodium 125mg; Fiber 4g; Iron 1.5mg; Carbohydrate 11g
Recipe from Cooking Light