Vegetarian

Bean salad (adapted from Cooking Light) is for Salad.

Bean salad (adapted from Cooking Light) takes 15 minutes to prepare.

Bean salad (adapted from Cooking Light) takes 75 minutes to cook.

Bean salad (adapted from Cooking Light) makes 4 servings.

The ingredients for Bean salad (adapted from Cooking Light) are:

* Lemon Juice, 1 wedge yields
* Balsamic Vinegar, 1 tbsp
* Olive Oil, 1 tbsp
* Granulated Sugar, 0.25 tsp
* Salt, 0.25 tsp
* Pepper, black, 0.25 tsp
* Garlic, 1 clove

* One can bush's navy beans
* Green Beans (snap), 5 cup
* Red Ripe Tomatoes, 1 cup, chopped
* Dill weed, fresh, 2 sprigs
* Feta Cheese, 2 oz

Here is how you make Bean salad (adapted from Cooking Light):

1. To make dressing, used whisk to combine first seven ingredients.2. For salad, place green beans into a saucepan of boiling water and cook 5 min. Drain and plunge beans in ice water, then drain. Place beans and remaining veggies in a bowl and drizzle with dressing.3. Cover and chill for about an hour.Number of Servings: 4Recipe submitted by SparkPeople user JAYDUBS.

The nutritional information for Bean salad (adapted from Cooking Light) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 194.3

• Total Fat: 6.7 g
• Cholesterol: 12.6 mg
• Sodium: 728.9 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 11.4 g
• Protein: 10.2 g

The dietary needs meet for Bean salad (adapted from Cooking Light) is Vegetarian