White Bean Salad with Zucchini, Tomato and Basil

This simple salad packs a strong nutritional punch.

By Dean Ornish | MD from Everyday Cooking With Dr. Dean Ornish

Ingredients

  • 2 (15-ounce) cans small white beans, rinsed and drained, or 3 cups home-cooked white beans
  • 1 cup diced zucchini
  • 1/2 cup diced fresh tomato
  • 2 tablespoons nonfat bottled Italian salad dressing
  • 1 teaspoon red wine vinegar
  • 1 clove garlic, minced
  • 6 fresh basil leaves, in chiffonade
  • Salt and pepper
  • 4 cups shredded fresh spinach leaves

    How to make it 


  • 1

    In a medium bowl, combine beans, zucchini, tomato, salad dressing, vinegar, garlic, basil, and salt and pepper to taste. Toss gently.

  • 2

    Arrange spinach leaves on serving platter. Mound bean salad in the center. Serves 4.

Nutritional Information(per serving)

  • Calories: 256
  • Fat: 0.9g
  • Cholesterol: 0mg
  • Sodium: 520mg
  • Carbs: 50g
  • Protein: 16.6g

1 serving equals one cup each beans and salad.

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