Garden Cannellini Bean Salad
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 - 14½ oz cans cannellini (white) beans, no-salt-added, drained, and rinsed
- Large lettuce leaves (Boston, Bibb,or romaine)
Serves: 4
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.
Nutrition Facts (1 serving):
Calories: 250 kcal
Carbs: 33 g
Protein: 11 g
Sodium: 60 mg
Recipe from www.choosemyplate.gov.
