Recipe from Everyday Food
Husband-Tested
in Alice’s Kitchen
Serves 4
Green
bean season is about to end and so I wanted to enjoy them for one last hurrah
by making up a salad featuring them for lunch. This low-calorie salad has 8
grams of fiber and 15 grams of protein per serving. Add this to your lunch box and include a
piece of seasonal fruit and a whole-grain cracker for a very satisfying,
healthful mid-day meal.
Kosher salt, to
taste
Freshly ground
pepper, to taste
¾ lb. green
beans, trimmed and cut into 1 inch pieces
2 Tablespoons
white-wine vinegar
2 Tablespoons
extra-virgin olive oil
1 can (15.5
oz.) cannellini beans (or chickpeas), rinsed and drained
½ small red
onion, thinly sliced
1 can (5 oz.)
solid white tuna packed in water, drained and broken into pieces
¼ cup thinly
sliced pepperoncini or mild banana pepper rings, drained and chopped (These are
found in jars.)
In a medium pot
of boiling salted water, cook the green beans until bright green and
crisp-tender, about 3 minutes. Drain and
plunge into iced water to stop the cooking.
Pat dry.
In a large
bowl, whisk together the vinegar and oil and season with salt and pepper. Add the green beans, cannellini beans (or
chickpeas), onion, tuna and pepperoncini and stir to combine.
Nutritional Information per Serving:
229 calories; 9 grams fat (1 gram sat. fat); 15 grams protein; 23
carbohydrates; 8 grams fiber
No comments:
Post a Comment