From Better Homes and Gardens June 2011- slight optional adaptations from Lisa
40 minutes- start to finish

2 cups green beans, trimmed if desired
8 cups mixed greens
2 cups frozen shelled edamame (soybeans) thawed
1 cup canned white beans such as cannellini, rinsed and drained
1 cup radishes, quartered or sliced
Freshly ground black pepper to taste

1 recipe Fresh French Dressing (below)  (or buy bottled…sugar free for OAHOW)

In microwave-safe bowl combine green beans with ¼ cup water and 1 tsp salt (optional).  Toss to distribute salt among beans.  Microwave, uncovered on high power for 3-5 minutes until just tender.  Set aside to cool.

Place salad greens in a large salad bowl: add green beans, edamame, white beans and radishes.  Sprinkle with pepper and toss gently.  Pass remaining dressing.

FRESH FRENCH DRESSING  (you won’t be using all of it in this recipe)
In a blender combine:
2 medium tomatoes, halved and seeded
1/4 cup olive oil
2-3 Tbsp red wine vinegar
2 Tbsp tomato pasts
1 Tbsp fresh snipped tarragon (or 1 tsp dried)
2 tsp Dijon mustard

Cover and process until thoroughly blended.  Season to taste with salt and pepper.  Tomatoes vary in juiciness: if dressing is too thin blend in an additional Tbsp tomato paste 1 tsp at a time.

NUTRITONAL ANALYSIS:  (for ~2 cups bean salad + 1 TBSP dressing)
Cals 175
Protein 8 grams
Carb 18 grams
Fiber 7 grams
Fat 9 grams (from the olive oil and edamame so it’s healthy fats)

EXCHANGE SYSTEM (OA/OAHOW) count as:  1 protein, 1 starch,1 veggie, 1 fat

Note from BHG- if greens are a bit wilty, soak in a bowl of cool water for 20-30 minutes, then drain and thoroughly dry before using.