Garden Cannellini Bean Salad

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

Prep Time: 45 Min
Ready In: 45 Min

Servings: 4

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 (14 1/2 ounce) cans cannellini (white) beans, no-salt-added, 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.
7. Serving Suggestion: Serve with a glass of non-fat milk, a slice of whole-grain bread and pear slices.

Nutritional Information:
Amount per serving: Calories: 250; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrate: 33 g; Fiber: 9 g; Protein: 11 g; Sodium: 60 mg.

Recipe courtesy of "What's Cooking? USDA Mixing Bowl" and theProduce for Better Health Foundation.