Beans don’t only have to be enjoyed in soups and stews. Change up your usual salad with this herby cannellini salad that is perfect as a light lunch or as a side salad.
Yield
6 Servings
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Ingredients
1/4 C whole almonds (chopped and toasted)
2 tomatoes (coarsely chopped)
1/2 yellow bell pepper (chopped)
1/2 cucumber (peeled and chopped)
3 green onions (sliced)
2 can cannellini beans (drained and rinsed)
Dressing
1/4 C olive oil
1 Tbsp apple cider vinegar
1/4 C 100% apple juice
1 tsp dried Italian seasoning
salt and pepper to taste
Instructions
- Whisk together dressing ingredients in a small bowl.
- If almonds are not toasted, place a small sauté pan on medium heat, toast almonds until golden. Keep your eye on this to avoid burning the nuts. Remove from pan and let cool.
- Chop almonds roughly.
- In a medium bowl, toss dressing with all ingredients. Season with salt and pepper.
- Refrigerate until ready to serve.
Notes
Per serving: Calories 340 kcal, Carbohydrates 44g, Protein 17g, Sat Fat 2g, Sodium 110mg, Fiber 11g, Added Sugars 0g
Source
https://www.myplate.gov/recipes/myplate-cnpp/garden-cannellini-bean-salad