White Bean, Tomato, and Green Bean Salad

Dressing

1 T fresh lemon juice
1 T balsamic vinegar
1 T extra virgin olive oil
¼ t sugar
¼ t salt
¼ t freshly ground black pepper
1 garlic clove, minced

Salad

5 C cut (1 inch) green beans, about 1 pound
1 C tomato, finely chopped
1 T fresh dill, chopped
1 15oz can navy beans, rinsed and drained
½ C feta cheese, crumbled

Whisk together dressing ingredients.

Boil large pot of water; add green beans and cook for 5 minutes. Drain, plunge into ice water, drain again.

Place beans in large bowl. Add tomato, dill and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.

Cover and chill at least 1 hour. Yield: 4 servings @ 1 ½ C each

Nutritional Info:
CALORIES 214 (30% from fat); FAT 7.1g (sat 2.7g, mono 3.2g, poly 0.7g); PROTEIN 11g; CHOLESTEROL 13mg; CALCIUM 158mg; SODIUM 698mg; FIBER 8.7g; IRON 3.1mg; CARBOHYDRATE 29.6g

Source: Cooking Light Magazine June 2004

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