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 C 100% apple juice
1 tsp dried Italian seasoning
Instructions
  1. Whisk together dressing ingredients in a small bowl.
  2. 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.
  3. Chop almonds roughly.
  4. In a medium bowl, toss dressing with all ingredients.
  5. 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