Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette

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From: EatingWell.com, June 2018

This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ½ cup packed fresh basil leaves
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped shallot
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 10 cups mixed salad greens
  • 1 (15 ounce) can low-sodium cannellini beans, rinsed
  • 1 cup halved cherry or grape tomatoes
  • ½ cucumber, halved lengthwise and sliced (1 cup)

Preparation

  • Prep

  • Ready In

  1. Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Nutrition information

  • Serving size: 2¼ cups
  • Per serving: 246 calories; 15 g fat(2 g sat); 8 g fiber; 22 g carbohydrates; 8 g protein; 190 mcg folate; 0 cholesterol; 5 g sugars; 1 g added sugars; 4,401 IU vitamin A; 30 mg vitamin C; 126 mg calcium; 4 mg iron; 271 mg sodium; 793 mg potassium
  • Nutrition Bonus: Vitamin A (88% daily value), Vitamin C (50% dv), Folate (48% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 1½ vegetable, ½ lean protein, ½ starch

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