Dairy-Free Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Tomato + Cannelini Bean Salad Adapted from: What's Cooking USDA Mixing Bowl Prep: 25 mins Cook: 5 minsServings: 4Chopped tomatoes, bell peppers, and cucumbers combine with cannellini beans, almonds, and a simple vinaigrette for a delicious and satisfying salad.IngredientsFor the Dressing: 1 tablespoon extra virgin olive oil 2 teaspoons white wine vinegar ½ cup apple juice 1 tablespoon tomato basil garlic seasoning blend, no-saltFor the Bean Salad: ½ cup almond slivers 2 organic tomatoes, coarsely chopped ½ yellow bell pepper, chopped ½ English cucumber, peeled + chopped 3 scallions, sliced 2 14½ oz. cans cannellini (white) beans (drained + rinsed) Large lettuce leaves (Boston, Bibb, or romaine)*Choose organic whenever possible Nutritional InfoNutrition InfoPerServingDaily%Calories37219%Fat (g)1015%Saturated Fat (g)16%Carbohydrates (g)5619%Protein (g)1937%Sugars (g)70%Fiber (g)1351%PreparationView As Slideshow 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.TipChili flakes add a delicious kick!print TAGS: Almonds, Bell Peppers, Cannellini Beans, Cucumber, Quick + Easy, Scallion, TomatoShare this:Related Recipes Delicious Vegan Falafel The Beet Is On The Lullaby Elixir Middle Eastern Summer Salad Pumpkin “Cheese” Sauce With Quinoa Pasta Slow Cooker Golden Baked Chicken Roasted Pork Loin with Garlic + Rosemary Fresca + Picante Gazpacho Juice