Serves 4
409 cal · 15 min
Garden Cannellini Bean Salad
Recipe GLPRdd054e68e95070
A fresh and vibrant salad combining tender cannellini beans with crisp garden vegetables, topped with toasted almonds and finished with a light apple juice and herb vinaigrette. This colorful dish is naturally vegetarian and makes an excellent side or light main course.
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Ingredients
1 tablespoon olive oil
2 teaspoons white wine vinegar
1/2 cup apple juice
1 tablespoon no-salt tomato basil garlic seasoning blend
1/2 cup sliced almonds
2 large tomatoes, coarsely chopped
1/2 yellow bell pepper, chopped
1/2 cucumber, peeled and chopped
3 green onions, sliced
2 15.5 oz cans low-sodium cannellini beans, drained and rinsed
Large lettuce leaves (Boston, Bibb, or romaine)
Directions
In a small bowl, whisk together the olive oil, white wine vinegar, apple juice, and tomato basil garlic seasoning blend until well combined. Set the dressing aside.
Heat a small sauté pan over medium heat. Add the sliced almonds and toast, stirring frequently, until they turn golden brown and fragrant, about 3-4 minutes. Transfer the toasted almonds to a plate to cool.
In a medium mixing bowl, combine the chopped tomatoes, yellow bell pepper, cucumber, green onions, and drained cannellini beans.
Pour the prepared dressing over the bean and vegetable mixture. Add the cooled toasted almonds and toss everything together gently until all ingredients are evenly coated with the dressing.
Cover the salad and refrigerate for at least 30 minutes, or until ready to serve, to allow the flavors to meld together.
To serve, arrange large lettuce leaves on individual serving plates as a base, then top each portion with the chilled bean salad mixture. Serve immediately.
