Bean and Tomato Salad
Makes 8 servings, about 1 cup each
Prep Time: 35 minutes
Total Time: 35 minutes
Ease of Preparation: Easy
2 15-ounce cans reduced sodium, white beans, rinsed
½ cup minced red onion
¼ cup cider vinegar
4 teaspoons honey
1 teaspoon peanut or canola oil
½ teaspoon freshly ground pepper, or to taste
8 ounces green beans, trimmed and cut into 2-inch pieces
1 pint grape tomatoes, quartered
½ cup fresh basil leaves, thinly sliced
1 pound tomatoes, sliced
1. Combine the beans, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
2. Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in grape tomatoes and basil. Season with pepper.
3. To serve, arrange tomato slices around the edge of a serving platter and spoon the bean salad into the center.
Nutritional Notes: per serving: calories 134; fat 1g (sat 0g, mono <.5g, poly <.5g); iron 2mg; cholesterol 0mg; calcium 80mg; carbohydrate 26g; sugar 7g; sodium 284mg; protein 8g; fiber 7g
Nutrition Bonus: Vitamin A: 22% daily value; Vitamin C: 27% dv; Calcium: 8% dv; Iron: 10% dv; Folate: 25% dv.