Balsamic Bean Salad

By author photo Jenny Craig Team

vegetarian

Serves: 2

Vegetarian: Yes

Ingredients:

  • 2 cups green beans, trimmed
  • ½ garlic clove, finely grated (optional)
  • 1 tbsp balsamic vinegar
  • ½ tsp Dijon mustard
  • Salt and pepper to taste
  • ½ cups cherry tomatoes, halved
  • 40g reduced fat feta cheese, crumbled
  • Fresh basil leaves

Method:

  1. Lightly steam beans for 4-7 minute until tender-crisp.

  2. When the beans are cooked and warm, stir through the garlic, balsamic vinegar and Dijon mustard. Stir to combine ensuring everything is evenly coated.

  3.  Add the cherry tomatoes then season with salt and pepper to taste. Finish with feta cheese and fresh basil

  4. Enjoy!

Tip:

Dressing the beans while they’re warm allows them to soak up more flavour

start your journey now

related articles

  • Coach Kristy’s Mexican Cauliflower Rice

    By author photo Jenny Craig Team

    Try this Mexican inspired cauliflower recipe to add a spicy flair to the Jenny Craig Bean & Cheese Burrito or Mexican–Style Veggie stack

    Read More
  • Asian Greens

    By author photo Jenny Craig Team

    A delicious vegetable addition alongside Jenny Craig’s Teriyaki Beef Noodles or Chicken Satay.

    Read More
  • Cauliflower and Kale Tray Bake

    By author photo Jenny Craig Team

    Try this vibrant vegetable tray bake to accompany the perfect Sunday roast.

    Read More

On Rapid Results Max, Members lost an average of 6 kgs in the first 4 weeks!#