Dairy-Free
Gluten-Free
Low-Fat Low-Carb Low-Sugar
Lunch
Side Dishes
Soup + Salad
Vegan + Vegetarian

Tomato + Cannelini Bean Salad

Prep: 25 mins
Cook: 5 mins
Servings: 4

Chopped tomatoes, bell peppers, and cucumbers combine with cannellini  beans, almonds, and a simple vinaigrette for a delicious and satisfying salad.

Ingredients

For the Dressing:

  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • ½ cup apple juice
  • 1 tablespoon tomato basil garlic seasoning blend, no-salt

For the Bean Salad:

  • ½ cup almond slivers
  • 2 organic tomatoes, coarsely chopped
  • ½ yellow bell pepper, chopped
  • ½ English cucumber, peeled + chopped
  • 3 scallions, sliced
  • 2 14½ oz. cans cannellini (white) beans (drained + rinsed)
  • Large lettuce leaves (Boston, Bibb, or romaine)

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Calories37219%
Fat (g)1015%
Saturated Fat (g)16%
Carbohydrates (g)5619%
Protein (g)1937%
Sugars (g)70%
Fiber (g)1351%

Preparation

  1. Whisk together dressing ingredients in a small bowl.
  2. In a small sauté pan, toast almond slivers until golden. Remove from pan and let cool.
  3. In a medium bowl, toss dressing with all ingredients except lettuce. Refrigerate until ready to serve.
  4. To serve, place lettuce leaves on individual plates; top with salad.

Tip

Chili flakes add a delicious kick!

Tomato + Cannelini Bean Salad

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