with Three-Bean Salad and Dried Tomatoes
|Saturated Fat Acids||5.5 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Rinse the green and wax beans, trim ends, remove any strings and break beans into 4 cm (approximately 1 1/2 inch) pieces. Rinse savory. Cook trimmed beans and savory in a pot of boiling salted water until tender, 10-12 minutes.
Transfer beans with a slotted spoon to a bowl of cold water. When cool, drain well and remove the savory.
Rinse the kidney beans in a sieve and drain well.
Peel the onions and thinly slice into rings with a slicer or a sharp knife.
Drain the sundried tomatoes and reserve the oil. Cut the tomatoes into thin strips.
Mix vinegar and mustard in a bowl and season with salt and pepper. Whisk in 3 tablespoons of reserved tomato oil until combined.
Mix beans, onions and sundried tomatoes in another bowl, toss with the dressing and let stand about 15 minutes.
Rinse salmon fillets, pat dry and cut into about 2 cm (approximately 3/4-inch) wide strips. Rinse basil, shake dry, pluck leaves and tear into small pieces.
Season salmon with salt and pepper. Heat the oil in a pan over medium-high heat. Cook salmon until golden and still pink inside, about 1 minute on each side. Divide the bean salad among shallow bowls, top with fish, sprinkle with basil and serve.