Garden Three-bean Salad with Fresh French Dressing

By tammy1365

BHG

Ingredients

• cups green beans, trim if desired
• 2 2
• cups frozen shelled sweet soybeans (edamame), thawed
• 8 8
• cups salad greens
• 1 1
• cup canned white beans such as cannellini, thoroughly rinsed and drained
• 1 1
• cup radishes, quartered and/or sliced
• 2 2
• medium tomatoes, halved and seeded
• 2 2
• tablespoons red wine vinegar
• 1/4 1/4
• cup olive oil
• 2 2
• tablespoons snipped fresh tarragon
• 2 2
• tablespoons tomato paste
• 2 2
• teaspoons Dijon mustard
• salt and pepper

Details

Adapted from bhg.com

Preparation

Step 1

In a microwave-safe bowl combine green beans with 1/4 cup water and 1 tsp. salt. Toss to distribute salt among beans. Microcook, uncovered, on 100 percent power (high) for 3 to 5 minutes or until just tender. Set aside and allow to cool.
Place salad greens in a large salad bowl; add green beans, edamame, and white beans. Add about half the dressing. Sprinkle with pepper and toss gently. Pass remaining dressing. Makes 8 servings.

In a blender combine tomatoes, vinegar, olive oil, tarragon, tomato paste, and mustard. Cover and process until thoroughly blended. Season to taste with salt and pepper. Tomatoes vary in juiciness, if dressing is too thin, blend in additional tomato paste, 1 teaspoon at a time. Refrigerate until serving time.
Nutrition Facts (Garden Three-Bean Salad with Fresh French Dressing)
Per serving: 175 kcal cal., 9 g fat (1 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 0 mg chol., 380 mg sodium, 18 g carb., 7 g fiber, 4 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet