Source: EatingWell Magazine, May/June 2009
Make Ahead Tip: Prepare through Step 2. Cook lima beans and green beans (see Steps 3-4 for timing) and refrigerate separately. Toss the salad components with the dressing just before serving.
Serving Size: about 1 cup
192.6 calories; protein 8.6g 17% DV; carbohydrates 37.1g 12% DV; exchange other carbs 2.5; dietary fiber 7.7g 31% DV; sugars 13.4g; fat 1.6g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 637.3IU 13% DV; vitamin c 19.4mg 32% DV; folate 116.9mcg 29% DV; calcium 75.4mg 8% DV; iron 2.5mg 14% DV; magnesium 69.4mg 25% DV; potassium 615.4mg 17% DV; sodium 532.8mg 21% DV; thiamin 0.2mg 19% DV; added sugar 1g.
1 starch, 1 vegetable