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 372 19% Fat (g) 10 15% Saturated Fat (g) 1 6% Carbohydrates (g) 56 19% Protein (g) 19 37% Sugars (g) 7 0% Fiber (g) 13 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 Share this: Related Recipes Cucumber, Red Onion + Dill Salad Creamy Vegan Banana Rice Pudding Banana Cocoa Tofu Smoothie Beets, Beans + Greens Soothing Arthritis Elixir Red Devil Wheatberry Chili Paprika Cumin Quinoa