Directions:
- Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
- Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.96 Kcal (703 kJ) | ||
| Calories from fat | 111.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 19% | |
|---|---|---|---|
| Sodium | 177.86mg | 7% | |
| Potassium | 480.45mg | 10% | |
| Total Carbs | 12.96g | 4% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 4.47g | 18% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 24.6mg | 41% | |
| Iron | 0.6mg | 3% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 76.43 Kcal (320 kJ) | ||
| Calories from fat | 50.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 19% | |
|---|---|---|---|
| Sodium | 80.94mg | 7% | |
| Potassium | 218.64mg | 10% | |
| Total Carbs | 5.9g | 4% | |
| Sugars | 2.57g | 23% | |
| Dietary Fiber | 2.03g | 18% | |
| Protein | 1.44g | 6% | |
| Vitamin C | 11.2mg | 41% | |
| Iron | 0.3mg | 3% | |
| Calcium | 31.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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