Fennel & Three Bean Salad

Progresso® beans provide a simple addition to a homemade vegetable salad - perfect for a side dish.

  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 12

Salad

1/3
lb green beans
1
can (15 oz) Progresso™ cannellini (white kidney) beans, rinsed, drained
1
can (15 oz) Progresso™ dark red kidney beans, rinsed, drained
1/2
medium sweet onion, very thinly sliced (1/2 cup)
1
medium bulb fennel, very thinly sliced (1 cup)

Dressing

1/4
cup olive oil
2
tablespoons red wine vinegar
2
tablespoons Dijon mustard
1
tablespoon finely chopped fresh basil
1
clove garlic, finely chopped
1/4
teaspoon pepper
1/8
teaspoon salt

  • 1 Remove ends of green beans. Place steamer basket in 1/2 inch water in 2-quart saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender.
  • 2 In large bowl, stir together green beans and remaining salad ingredients; set aside.
  • 3 In small jar with tight-fitting lid, shake all dressing ingredients. Pour dressing over salad ingredients; toss gently. Refrigerate 1 hour to blend flavors. Serve at room temperature and refrigerate any leftovers.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
90mg
90%;
Total Carbohydrate
14g
14%
(Dietary Fiber
4g
4%
  Sugars
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
6%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.