Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.

　　

Ingredients

serves 4

　　4 ounces wax beans, trimmed and cut into 1-inch pieces (about 1 cup)

　　4 ounces sugar snap peas, trimmed and cut in half (about 1 cup)

　　1 tablespoon extra-virgin olive oil

　　4 scallions, sliced into 1/4-inch rounds

　　3 garlic cloves, minced

　　1 1/2 cups cooked cannellini beans, drained

　　2 beefsteak tomatoes, cut into 1/2-inch dice, juice and seeds reserved

　　1/2 teaspoon coarse salt

　　Freshly ground black pepper

　　1 cup loosely packed fresh basil leaves

　　

Step 1

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil over high heat. Add the wax beans, and cook until crisp-tender and bright, about 2 1/2 minutes. Remove the beans with a slotted spoon, and immediately plunge into the ice bath. Drain, and set aside. Repeat with the snap peas, blanching them about 1 minute.

　　

Step 2

Heat the oil in a large sauté pan over medium heat. Add the scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add the cannellini beans, and cook until just heated through, about 2 minutes more.

　　

Step 3

Transfer the mixture to a large bowl. Add the wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut the basil into very thin strips; add to the bean mixture. Toss to combine; serve warm.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 177

　　

Step 6

Fat: 4g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrate: 28g

　　

Step 9

Sodium: 255mg

　　

Step 10

Protein: 9g

　　

Step 11

Fiber: 11g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.