remindsmeofmydog
06-03-2006, 06:51 PM
Here is another Cooking Light recipe I thought I'd share with you! I hope you enjoy it! :)
Multibean Salad
From Cooking Light
This is an updated take on a traditional three-bean salad. Soybeans are rich in potassium, and matched with other good vegetable sources, this is a side dish that can add 430 milligrams of the mineral to your next lunch.
2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces)
1 cup frozen shelled edamame (green soybeans)
1 cup grape or cherry tomatoes, halved
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced red onion
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 teaspoons extravirgin olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.
Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat.
Yield: 6 servings (serving size: about 1 cup)
NUTRITION PER SERVING
CALORIES 85(29% from fat); FAT 2.7g (sat 0.2g,mono 1.1g,poly 0.2g); PROTEIN 4.4g; CHOLESTEROL 0.0mg; CALCIUM 48mg; SODIUM 125mg; FIBER 4g; IRON 1.5mg; CARBOHYDRATE 11g
Maureen Callahan
Cooking Light, APRIL 2005
Multibean Salad
From Cooking Light
This is an updated take on a traditional three-bean salad. Soybeans are rich in potassium, and matched with other good vegetable sources, this is a side dish that can add 430 milligrams of the mineral to your next lunch.
2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces)
2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces)
1 cup frozen shelled edamame (green soybeans)
1 cup grape or cherry tomatoes, halved
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced red onion
2 tablespoons sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 teaspoons extravirgin olive oil
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.
Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat.
Yield: 6 servings (serving size: about 1 cup)
NUTRITION PER SERVING
CALORIES 85(29% from fat); FAT 2.7g (sat 0.2g,mono 1.1g,poly 0.2g); PROTEIN 4.4g; CHOLESTEROL 0.0mg; CALCIUM 48mg; SODIUM 125mg; FIBER 4g; IRON 1.5mg; CARBOHYDRATE 11g
Maureen Callahan
Cooking Light, APRIL 2005