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 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

  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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