Garden Cannellini Bean Salad

This vibrant salad is packed with plant-based protein from cannellini beans and healthy fats from almonds, making it a highly satisfying, fiber-rich meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tablespoon olive oil · 96 kcal in the whole recipe
• 2 teaspoons white wine vinegar · 14 kcal in the whole recipe
• 1/2 cup apple juice · 44 kcal in the whole recipe
• 1 tablespoon salt-free tomato basil garlic seasoning blend
• 1/2 cup slivered almonds · 111 kcal in the whole recipe
• 2 tomatoes, coarsely chopped · 26 kcal in the whole recipe
• 1/2 yellow bell pepper, chopped · 18 kcal in the whole recipe
• 1/2 cucumber, peeled and chopped · 8 kcal in the whole recipe
• 3 green onions, sliced · 0 kcal in the whole recipe
• 2 cans (15.5 oz each) low-sodium cannellini beans, drained and rinsed · 1313 kcal in the whole recipe
• Large lettuce leaves (such as romaine or butterhead) · 6 kcal in the whole recipe

Method

1. In a small bowl, whisk together the olive oil, white wine vinegar, apple juice, and seasoning blend. In a small dry skillet over medium heat, toast the slivered almonds until golden and fragrant, then set aside to cool.

   

2. In a large bowl, combine the drained cannellini beans, chopped tomatoes, yellow bell pepper, cucumber, green onions, and cooled toasted almonds. Pour the dressing over the top and toss gently to combine.

   

3. Refrigerate the salad for at least 15 minutes to let the flavors meld. To serve, arrange fresh lettuce leaves on plates and spoon the bean salad over them.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.