Dilled Green Bean & Mushroom Salad

Canned sliced water chestnuts are a quick way to add a bit of heft as well as crunch to a vegetable salad.

1 pound green beans
1/2 cup fat-free honey-mustard dressing
1/3 cup snipped fresh dill
1/4 teaspoon pepper
2 cups sliced mushrooms
1/2 cup canned sliced water chestnuts, drained

1 In a vegetable steamer, cook the green beans until crisp-tender, 5 to 7 minutes. Rinse under cold water and drain well.
2 Meanwhile, in a large bowl, combine the honey-mustard dressing, dill, and pepper.
3 Add the warm green beans, mushrooms, and water chestnuts, and toss to combine. Serve at room temperature or chilled. Makes 4 servings

Makes Makes 4 servings servings.
Per serving: 95 calories, 0.3g total fat (0g saturated), 0mg cholesterol, 6g dietary fiber, 22g carbohydrate, 3g protein, 132mg sodium.