Three-Bean Salad

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Three-Bean Salad Ingredients

1 c Haricot verts	2 md Yellow summer squash
Trimmed and cut into 1-inch	Cut into 1-inch pieces
Left whole	VINAIGRETTE
1 c Yellow wax beans	1/4 c White truffle oil
Trimmed and cut into 1-inch	2 tb Sherry vinegar
1 c Romano beans	2 ts Minced shallots
Trimmed and cut into	1/4 c Minced white truffle;
1 c Sugar snap peas	Salt and freshly ground
Trimmed and cut into

Instructions for Three-Bean Salad

6 SERVINGS VEGAN The three beans used here include the tiniest French green beans (called haricot verts) which are as slender as matchsticks, large broad Italian romano beans, and yellow wax beans. Combined with fresh snap peas and yellow squash, this delicious salad displays the bounty of the summer garden. In large pot, bring 3 quarts salted water to boil. Blanch beans in boiling water just until crisp-tender, about 3 minutes. Using slotted spoon, transfer beans to bowl of ice water. Repeat with peas and squash. Vinaigrette: In small bowl, mix all ingredients until well blended. In medium bowl, combine all blanched vegetables; pour in vinaigrette and toss to coat. Serve right away. PER SERVING: 235 CAL.; 10G PROT.; 10G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0 CHOL.; 44MG SOD.; 80 FIBER. Converted by MC_Buster. By Kathleen on Feb 17, 1999. Recipe by: Vegetarian Times Magazine, May 1998, page 51 Converted by MM_Buster v2.0l.

Main Ingredient: SaladCuisine: Uncategorized

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