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.
- Yield
- 4 Servings
- Serving size
- 1/4 of Garden Cannellini Bean Salad
- Rating
- 3.56 of 5 (294 ratings)
Food groups
- Protein Foods: 1 ounces
- Vegetables: 1 3/4 cups
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
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 408.62 |
| Total Fat | 13.39 g |
| Saturated Fat | 1.51 g |
| Monounsaturated Fat | 8 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 55.88 g |
| Dietary Fiber | 13.78 g |
| Total Sugars | 9 g |
| Added Sugars included | 0 g |
| Protein | 20.2 g |
| Calcium | 179 mg |
| Potassium | 1075 mg |
| Sodium | 382.41 mg |
| Copper | 1 mg |
| Iron | 4 mg |
| Magnesium | 168 mg |
| Phosphorus | 397 mg |
| Selenium | 10 mg |
| Zinc | 2 mg |
| Vitamin A | 40 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 42 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 7 mg |
| Vitamin K | 38 mcg |
| Folate | 200 mcg |
| Thiamin | 0.4 mg |
| Riboflavin | 0.4 mg |
| Niacin | 2 mg |
| Choline | 78 mg |
Notes
Serving Suggestion : Serve with a glass of non-fat milk, 1 slice of whole-grain bread, and pear slices.
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/garden-cannellini-bean-salad. Federal works are public domain in the United States.