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 minsServings: 4Chopped tomatoes, bell peppers, and cucumbers combine with cannellini beans, almonds, and a simple vinaigrette for a delicious and satisfying salad.IngredientsFor 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-saltFor 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 InfoNutrition InfoPerServingDaily%Calories37219%Fat (g)1015%Saturated Fat (g)16%Carbohydrates (g)5619%Protein (g)1937%Sugars (g)70%Fiber (g)1351%PreparationView 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.TipChili flakes add a delicious kick!print TAGS: Almonds, Bell Peppers, Cannellini Beans, Cucumber, Quick + Easy, Scallion, TomatoShare this:Related Recipes Roasted Pork Loin with Garlic + Rosemary The Beet Is On Amethyst Juice Grilled Peach + Beef Steak Salad Raspberry Avocado Smoothie Pumpkin “Cheese” Sauce With Quinoa Pasta theBlackBeanBurger Vegan Powerhouse Pesto Pasta