Garden Cannellini Bean Salad
Chopped tomatoes, bell peppers, and cucumbers combine with cannellini (white) beans, almonds, and a simple vinaigrette for a delicious and satisfying salad. ...
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of Garden Cannellini Bean Salad
409
Calories
20g
Protein
56g
Carbs
13g
Fat
14g
Fiber
9g
Sugar
382mg
Sodium
Saturated Fat 2 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
olive oil
1 tablespoon
white wine vinegar
2 teaspoons
apple juice
1/2 cup
tomato basil garlic seasoning blend, no-salt
1 tablespoon
almond slivers
1/2 cup
tomatoes, coarsely chopped
2
yellow bell pepper, chopped
1/2
cucumber, peeled, chopped
1/2
green onions, sliced
3
15.5 oz cans cannellini (white) beans, low-sodium, drained, and rinsed
2
lettuce leaves (Boston, Bibb, or romaine)
Large
Instructions
- 1
Whisk together dressing ingredients in a small bowl.
- 2
In a small sauté pan, toast almond slivers until golden.
- 3
Remove from pan and let cool.
- 4
In a medium bowl, toss dressing with all ingredients except lettuce.
- 5
Refrigerate until ready to serve.
- 6
To serve, place lettuce leaves on individual plates; top with salad.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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