Balsamic Three-Bean Salad

Lunch

Here's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other.

Average Rating: 4.444444

TOTAL TIME: Prep: 25 min. + chilling
YIELD: 12 servings (3/4 cup each).

Ingredients

2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1/2 cup balsamic vinaigrette
1/4 cup sugar
1 garlic clove, minced
3/4 teaspoon salt
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) cannellini beans, rinsed and drained
4 fresh basil leaves, torn

Instructions

1. Fill a Dutch oven three-fourths full with water; bring to a boil. Add green beans; cook, uncovered, 3-6 minutes or until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
2. In a large bowl, whisk vinaigrette, sugar, garlic and salt until sugar is dissolved. Add canned beans and green beans; toss to coat. Refrigerate, covered, at least 4 hours. Stir in basil just before serving.

Nutrition Facts

3/4 cup: 190 calories, 3g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 33g carbohydrate (8g sugars, 9g fiber), 9g protein.
Diabetic Exchanges:
1-1/2 starch, 1 very lean meat, 1 vegetable, 1/2 fat.