Haricots Verts, Zucchini & Tomatoes Salad With Tapenade Recipe

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Haricots Verts, Zucchini & Tomatoes Salad With Tapenade
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Ingredients
8
Count
Nutrition
189
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. PRIOR TO GRILLING OR ROASTING:.
  2. Wash zucchini, cut off ends and slice lengthwise in 3/8-inch thick slices. Place on double thickness of paper towels and sprinkle salt over zucchini. Allow to stand 30 minutes to help draw out excess water from veggies. Then pat dry with paper towels.
  3. Wash and core tomato, slice in thin wedges, and remove seeds. Place on double thickness of paper towels. Sprinkle with salt and allow to stand 15 minutes. Then pat dry with paper towels.
  4. In a medium saucepan over medium-high heat, bring water to a boil. Add lemon juice and trimmed haricots verts and partially cook 4-5 minutes to desired degree of doneness. Remove haricots verts from heat, drain in a colander, and immediately immerse them in an ice water bath to stop from cooking. Drain and set aside.
  5. GRILLING OPTION:.
  6. Preheat grill to medium-high.
  7. Spray grill griddle with nonstick cooking spray. Layer zucchini slices, tomato wedges, and haricots verts in single layer. Grill until golden brown, turning and basting with olive-flavor nonstick cooking spray occastionally (remove grill griddle from grill while spraying to prevent fire).
  8. ROASTING OPTION:.
  9. Preheat oven to 375°F.
  10. Spray large baking pan with 2 sides with olive-oil flavored cooking spray. Spread zucchini, tomato slices and parboiled cut green beans in single layer. Spray with olive-oil flavored cooking spray.
  11. Roast for 20 minutes, turning over at 10 minutes.
  12. ASSEMBLE SALAD:.
  13. Cut haricots verts and zucchini in 1-inch pieces. Cut tomato wedges in half horizontally.
  14. In a large bowl, combine grilled or roasted haricots verts, zucchini, and tomato with sliced radishes, tapenade and optional garbanzo beans, cannelini beans, or kidney beans Pack in tightly sealed container for picnic, allowing flavors to blend. This salad can be served chilled or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.27 Kcal (792 kJ)
Calories from fat 62.35 Kcal
% Daily Value*
Total Fat 6.93g 11%
Sodium 587.6mg 24%
Potassium 159.15mg 3%
Total Carbs 25.46g 8%
Sugars 0.74g 3%
Dietary Fiber 0.73g 3%
Protein 7.34g 15%
Vitamin C 2.4mg 4%
Iron 60.2mg 334%
Calcium 97.3mg 10%
Amount Per 100 g
Calories 34.08 Kcal (143 kJ)
Calories from fat 11.23 Kcal
% Daily Value*
Total Fat 1.25g 11%
Sodium 105.82mg 24%
Potassium 28.66mg 3%
Total Carbs 4.59g 8%
Sugars 0.13g 3%
Dietary Fiber 0.13g 3%
Protein 1.32g 15%
Vitamin C 0.4mg 4%
Iron 10.8mg 334%
Calcium 17.5mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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