White Bean, Tomato, and Green Bean Salad


1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1/4 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced

5 cups cut green beans
1 cup finely chopped tomato
1 Tbsp chopped fresh dill
1 (15 ounce) can navy beans, rinsed and drained
1/2 cup feta cheese, crumbled

To prepare dressing, combine first 7 ingredients, stirring with a whisk.

To prepare salad, place green beans into a large saucepan of boiling water and cook 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Cover and chill at least 1 hour.

Source: Cooking Light
Yield: 4 servings
Serving Size: 1 1/2 cups
Nutrition information per serving: 214 calories, 7 g fat, 3 g saturated fat, 11 g protein, 30 g carbohydrate, 9 g fiber, 698 mg sodium

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