Gluten-free

Chopped tomatoes, bell peppers, and cucumbers combine with cannellini (white) beans, almonds, and a simple vinaigrette, for a delicious and satisfying salad.

Ingredients

For the vinaigrette:

• 1 tablespoon olive oil
• 2 teaspoons white wine vinegar
• 1/2 cup apple juice
• 1 tablespoon tomato basil garlic seasoning blend, no-salt

 For the bean salad:

• 1/2 cup almond slivers
• 2 tomatoes, coarsely chopped
• 1/2 yellow bell pepper, chopped
• 1/2 cucumber, peeled and chopped
• 3 green onions, sliced
• 2 cans cannellini (white) beans (14.5 oz, no-salt-added, drained and rinsed)
• Large lettuce leaves (Boston, Bibb, or romaine)

Instructions

1. Whisk together dressing ingredients in a small bowl.
2. In a small sauté pan, toast almond slivers until golden.
3. Remove from pan and let cool.
4. In a medium bowl, toss dressing with all ingredients except lettuce.
5. Refrigerate until ready to serve.
6. To serve, place lettuce leaves on individual plates; top with salad.

Notes:

• Try this recipe with a slice of toasted whole-grain bread.
• Don’t have cannellini beans? No worries. Garbanzo or great northern beans would work well too!

Recipe source: USDA MyPlate