Fennel & Three Bean Salad

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

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
90mg
4%
Total Carbohydrate
14g
5%
Dietary Fiber
4g
16%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.