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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A Cooking Light Magazine recipe - given a really great review by their test kitchens. If you want this dish to be vegetarian - just leave out the bacon! Prep time only includes cooking time for green beans - not lima beans (cook those according to package instructions). Ingredients:
1/3 cup fresh basil, chopped |
1 teaspoon lemon peel, grated |
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 fresh ground black pepper |
1 garlic clove, minced |
4 cups green beans, cut into 1 inch pieces (about 1 pound) |
1 1/2 cups plum tomatoes, chopped |
1 (10 ounce) package frozen baby lima beans, cooked and drained |
4 low-fat bacon, slices cooked and crumbled (drained) |
Directions:
1. Combine first 9 ingredients in a bowl, stir with a whisk.
2. 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.
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