Dairy-Free Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Tomato + Cannelini Bean Salad Adapted from: What's Cooking USDA Mixing Bowl 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 Info PerServing Daily% Calories 0 19% Fat (g) 0 15% Saturated Fat (g) 0 6% Carbohydrates (g) 0 19% Protein (g) 0 37% Sugars (g) 0 0% Fiber (g) 0 51% Preparation View As Slideshow Whisk together dressing ingredients in a small bowl. In a small sauté pan, toast almond slivers until golden. Remove from pan and let cool. In a medium bowl, toss dressing with all ingredients except lettuce. Refrigerate until ready to serve. To serve, place lettuce leaves on individual plates; top with salad. Tip Chili flakes add a delicious kick! print TAGS: Almonds, Bell Peppers, Cannellini Beans, Cucumber, Quick + Easy, Scallion, Tomato Related Recipes Sweet Potato Hash with Egg Soothing Arthritis Elixir The Beet Is On Red Devil Cilantro Ginger Broccoli Noodle Bowl Middle Eastern Summer Salad Banana Cocoa Tofu Smoothie Paprika Cumin Quinoa