Garden Cannellini Salad

Cannellini beans, tomato, cucumber, apple salad with bread.

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

Course Main Course, Salad

Keyword Almonds, Apple Juice, Bibb Lettuce, Cannellini Beans, Cucumber, Green Onions, Olive Oil, Tomatoes, White Wine Vinegar, Yellow Bell Pepper

Cooking Method Refrigeration

Prep Time 10

Refridgerate 35

Total Time 45

Servings

Calories 334kcal

Author MyPlate

Equipment

Small Bowl
Medium Bowl

Ingredients

Dressing

1 Tbsp Olive Oil
2 Tbsp White Wine Vinegar
1/2 cup Apple Juice
1 Tbsp Seasoning Blend Basil, garlic, no-salt

Salad

1/2 cup Almonds Sliced
2 Tomatoes Chopped
1/2 Yellow Bell Pepper Chopped
1/2 Cucumber Peeled, chopped
3 Green Onions Sliced
2 cans Cannellini Beans 15.5 oz, no-salt added, drained, and rinsed
Lettuce Leaves

Instructions

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.

Notes

Serving Suggestion: Serve with a glass of non-fat milk, 1 slice of whole-grain bread, and pear slices.

Nutrition