lunch
Garden Cannellini Bean Salad
Ingredients, directions and serving information for Garden Cannellini Bean Salad.
Original recipe text is provided in English.
Servings: 4
Total time: 45 min
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- 1/2 cup apple juice
- 1 tablespoon tomato basil garlic seasoning blend, no-salt
- 1/2 cup almond slivers
- 2 tomatoes, coarsely chopped
- 1/2 yellow bell pepper, chopped
- 1/2 cucumber, peeled, chopped
- 3 green onions, sliced
- 2 15.5 oz cans cannellini (white) beans, low-sodium, drained, and rinsed
- Large lettuce leaves (Boston, Bibb, or romaine)
Instructions
- 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.
Source-reported nutrition per serving
serving Size1/4 of Garden Cannellini Bean Salad
calories409 calories
protein20g
carbohydrate56g
fat13g
saturated Fat2g
fiber14g
sugar9g
sodium382mg
cholesterol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
