Fennel & Three Bean Salad

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

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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
90mg
4%
Potassium
280mg
8%
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.
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