Emilia Schwartz from Pasadena, Md., was looking for a recipe for a salad made with cannellini beans and other ingredients that she said she got some years back when she belonged to Weight Watchers. Bonnie Besche from Baltimore sent in a bean salad recipe she found in her “Weight Watchers Simply the Best” cookbook and thinks it may be the one that Schwartz is in search of.

The recipe comes from Sheryl Knuth of Omaha, Neb., and in the note that precedes her recipe she says that she especially likes this one because it helps encourage good eating habits in her children. She also says that “its refreshing, light and lemony flavor is perfect for hot summer days, and in cooler weather, it’s perfect for rich pork dishes.”

NOTTINGHAM WHITE AND GREEN BEAN SALAD—Yield: 4 servings

1 pound green beans, trimmed and cut into 2-inch pieces2 tablespoons red-wine vinegar1 tablespoon balsamic vinegar2 teaspoons extra-virgin olive oil1 teaspoon grated lemon zest1/4 teaspoon freshly ground black pepper1 (19-ounce) can cannellini beans, rinsed and drained1 red bell pepper, seeded and julienned6 large kalamata olives, pitted and chopped

Procedure:1. In large saucepan, steam green beans until crisp-tender, about 8 minutes.2. Meanwhile, in large bowl, combine vinegars, oil, lemon zest and black pepper. Add both types of beans, bell pepper and olives; toss to coat.3. Serve warm, or refrigerate, covered, until well chilled, at least 2 hours.

American Paula Creamer waves after putting out on the second hole Friday during the conclusion of the first round, which was delayed by weather, of the U.S. Women’s Open at The Broadmoor’s East Course. Photo by THE ASSOCIATED PRESS