Lemon-Basil Bean Bowl
From Cooking Light

Lima beans go upscale in this main-dish salad. Paired with green beans, tomatoes, and bacon, and then dressed with a lemon-basil vinaigrette, the end result is so tasty our Test Kitchens gave it a near-perfect rating. Leave out the bacon for a vegetarian variation.

1/3 cup chopped fresh basil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups (1-inch) cut green beans (about 1 pound)
1 1/2 cups chopped plum tomato
1 (10-ounce) package frozen baby lima beans, cooked and drained
4 low-fat bacon slices, cooked and crumbled (drained)

Combine first 9 ingredients in a bowl; stir with a whisk.
Steam the green beans, covered, for 8 minutes or until tender. Combine green beans, tomato, and lima beans in a large bowl. Pour basil mixture over bean mixture, and toss well. Sprinkle with bacon.

Yield: 6 servings (serving size: 1 cup)

CALORIES 133 (25% from fat); FAT 3.7g (satfat 0.7g, monofat 2.1g, polyfat 1g); PROTEIN 7.1g; CARBOHYDRATE 19.4g; FIBER 3g; CHOLESTEROL 3mg; IRON 2.4mg; SODIUM 334mg; CALCIUM 53mg;
Cooking Light, MAY 2000