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.

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:

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.
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 the Produce for Better Health Foundation.

HealthyWomen Editors

Kim Ledgerwood

Editorial Director, HealthyWomen

As HealthyWomen’s editorial director, Kim oversees the production of all content and ensures that it is aligned with our mission, meets our high editorial standards and captures our brand voice.

Kim is an award-winning editor and copywriter with more than 25 years of experience. She started her career as a copywriter and broadcast producer at the Southeast’s largest full-service advertising agency, The Tombras Group. Since then, she has edited and written for a wide variety of clients, ranging from Fortune 500 companies to indie authors across multiple industries and topics.

She holds a bachelor’s degree in communications from the University of North Carolina, Chapel Hill, as well as a master’s degree in communications/advertising from The University of Tennessee, Knoxville.

Kim lives in Maryland with her husband, three children and a menagerie of pets.

Jacquelyne Froeber

Senior Editor, HealthyWomen

Jacquelyne Froeber is an award-winning journalist and editor. She holds a BA in journalism from Michigan State University. She is the former editor-in-chief of Celebrated Living magazine and has editing and writing experience for print and online publications, including Health magazine, Coastal Living magazine and AARP.org.

As a breast cancer survivor, Jacquelyne encourages everyone to perform self-exams and get their yearly mammograms.

Read Full Bio