Garden Cannellini Bean Salad

Chopped tomatoes, bell peppers, and cucumbers combine with cannellini (white) beans, almonds, and a simple vinaigrette for a delicious and satisfying salad.

Makes

4 Servings

Ingredients

• For the dressing:
• 1 tablespoon olive oil
• 2 teaspoons white wine vinegar
• 1/2 cup apple juice
• 1 tablespoon tomato basil garlic seasoning blend, no-salt
• For the Bean Salad:
• 1/2 cup almond slivers
• 2 tomatoes, coarsely chopped
• 1/2 yellow bell pepper, chopped
• 1/2 cucumber, peeled, chopped
• 3 green onions, sliced
• 2 15.5 oz cans cannellini (white) beans, low-sodium, drained, and rinsed
• Large lettuce leaves (Boston, Bibb, or romaine)

Directions

1. Whisk together dressing ingredients in a small bowl.
2. In a small sauté pan, toast almond slivers until golden.
3. Remove from pan and let cool.
4. In a medium bowl, toss dressing with all ingredients except lettuce.
5. Refrigerate until ready to serve.
6. To serve, place lettuce leaves on individual plates; top with salad.

Notes

Serving Suggestion : Serve with a glass of non-fat milk, 1 slice of whole-grain bread, and pear slices. Learn more about: Tomatoes Bell Peppers Cucumbers Onions Lettuce