Fennel & Three Bean Salad

Fennel & Three Bean Salad

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

Prep Time

20

Minutes

Total Time

1:20

Hr:Mins

Makes

12

servings

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.
Makes 12 servings (1/2 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 90mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 4g,
    • Sugars 1g),
  • Protein 5g;
Percent Daily Value*:
    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.