Provencal Bean Salad

Name: Provencal Bean Salad
Prep time: 20 min
Cook time: 5 min
Yield: 12 servings
Ingredients: 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained; 1 garlic clove, minced; 1 pound grape tomatoes, halved; 1/2 cup pitted Greek olives; 3/4 pound fresh green beans, trimmed; 1 tablespoon lemon juice; 1/2 cup reduced-fat mayonnaise; Dash pepper; 1/2 teaspoon salt; 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon; 3/4 pound fresh wax beans, trimmed

Cook: 5 min

Prep: 20 min

Ready: 25 min

Servings: 12 servings

Calories: 98.96

Ingredients

1 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 3/4 pound fresh green beans, trimmed
3 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
4 1 garlic clove, minced
5 1 pound grape tomatoes, halved
6 1/2 cup pitted Greek olives
7 1 tablespoon lemon juice
8 1/2 cup reduced-fat mayonnaise
9 Dash pepper
10 1/2 teaspoon salt
11 3/4 pound fresh wax beans, trimmed

Directions

1
In a large saucepan, bring 4 cups water to a boil.
2
Add green and wax beans; cover and cook for 3 minutes.
3
Drain and immediately place beans in ice water.
4
Drain and pat dry.
5
Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

Nutrition per serving

98.96 Calories

14.52g Carbs

4.27g Protein

3.28g Fat

Allergens

milk egg fish wheat soy

Provencal Bean Salad

Directions

Nutrition per serving

Tags

Allergens