White Bean Salad
Beans offer great nutrition at a low price and are flexible enough to include in a wide variety of dishes. They’re rich in protein, fiber and cancer-fighting phytochemicals like lignans and saponins.
PREP TIME :
- 2 oz. sugar snap peas
- 3 medium red radishes
- 1 can (15 oz.) no salt added navy beans, rinsed and drained
- 1 large green onion, green and white parts, thinly sliced
- 1 Tbsp. finely chopped shallot
- 1 Tbsp. light mayonnaise
- 1 Tbsp. reduced-fat sour cream
- 1 tsp. Dijon-style mustard
- Pinch cayenne pepper
- Salt and freshly ground black pepper
- 1/3 cup snipped fresh dill, plus 16 small sprigs for garnish
- 4 hard-cooked eggs, quartered lengthwise
- 16 cherry tomatoes, halved
- In small pot of boiling water, cook sugar snap peas 1 minute. Immediately drain in colander. Run cold water over peas while tossing until cool. Cut peas into 1/2-inch pieces and place in medium mixing bowl.
- Slice radishes, stack slices and cut into quarters making wedges. Add radishes to mixing bowl. Add drained beans, green onion and shallot and toss to combine.
- In small bowl, combine mayonnaise, sour cream, mustard and cayenne pepper. Mix to blend and season to taste with salt and pepper.
- Add dressing to bean mixture, using fork to toss gently until well combined. Add chopped dill and mix gently. Adjust seasoning with salt and pepper, as needed.
- To serve, spoon one-fourth of bean salad in center of 4 salad plates. Place 4 egg wedges around bean salad on each plate. Add 8 tomato halves and 4 dill springs to each plate and serve.
Nutrition (per serving):
215 calories, 8 g total fat (2 g saturated fat),
22 g carbohydrate, 13 g protein, 8 g dietary fiber, 127 mg sodium