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 oil2 teaspoons white wine vinegar½ cup apple juice1 tablespoon tomato basil garlic seasoning blend, no-saltFor the Bean Salad:½ cup almond slivers2 organic tomatoes, coarsely chopped½ yellow bell pepper, chopped½ English cucumber, peeled + chopped3 scallions, sliced2 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 SlideshowWhisk 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 Verde Ginger Ale Creamy Vegan Banana Rice Pudding SuperGreen Minty Summer Rolls + Peanut Sauce Vegan Powerhouse Pesto Pasta Vegan Blueberry Muffins Golden Beta-Carotene Elixir Fresca + Picante Gazpacho Juice