email this pageIngredients
1/2 pound green beans, trimmed and cut diagonally in thirds (about 2 cups)
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (15 1/2-ounce) can pinto beans, rinsed and drained
2 large plum tomatoes, diced (about 1 1/2 cups)
5 green onions, thinly sliced
1/4 cup finely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (15 1/2-ounce) can pinto beans, rinsed and drained
2 large plum tomatoes, diced (about 1 1/2 cups)
5 green onions, thinly sliced
1/4 cup finely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
Coarsely ground black pepper
1. Steam beans, covered, in steamer basket over boiling water 5 to 7 minutes, or until crisp-tender. Rinse under cold water and drain well.
2. Combine green beans, cannellini and pinto beans, tomatoes, green onions and cilantro in a large bowl.
3. Whisk remaining ingredients together in a small bowl. Pour over salad and mix gently. Serves 4 to 6.
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
Nutritional Information
2. Combine green beans, cannellini and pinto beans, tomatoes, green onions and cilantro in a large bowl.
3. Whisk remaining ingredients together in a small bowl. Pour over salad and mix gently. Serves 4 to 6.
Recipe by Jean Kressy, Relish Spring 2007 Supplement.
Per serving: 300 calories, 12g fat, 12g prot., 37g carbs., 13g fiber, 720mg sodium.
