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Provencal Bean Salad

Lightly coated in reduced-fat tarragon mayonnaise, this refreshing three-bean salad perks up summer meals. Every bite bursts with flavor. —Suzanne Banfield, Basking Ridge, New Jersey
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings (3/4 cup each)

Ingredients

  • 3/4 pound fresh green beans, trimmed
  • 3/4 pound fresh wax beans, trimmed
  • 1 pound grape tomatoes, halved
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 cup pitted Greek olives
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • Dash pepper

Directions

  • In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
  • Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.
Nutrition Facts
3/4 cup: 102 calories, 5g fat (1g saturated fat), 4mg cholesterol, 321mg sodium, 12g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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