White Bean, Tomato, and Green Bean Salad

Dressing:

1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1/4 tsp sugar
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1 clove minced garlic

Salad:
5 cups cut green beans
1 cup finely chopped tomato
1 tbsp chopped fresh dill
1 (15 ounce) can navy beans
rinsed and drained
1/2 cup feta cheese, crumbled

1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.
2. To prepare salad, place green beans into a large saucepan of boiling water, cook 5 minutes. Drain and put beans into ice water; drain. Place beans in a large bowl. Add tomato, dill, and navy beans, toss to combine. Drizzle with dressing; toss. Sprinkle with cheese. Cover and chill at least 1 hour. Yield: 4 servings (serving size 1 1/2 cups).

I cut back a little on salt, sugar, oil, and cheese. Can also substitute a fat-free feta.

Calories: 210
Fat: 7 grams
Protein: 11g
Fiber: 8.7g
Sodium: 698