White Bean Salad with Zucchini, Tomato and Basil

This simple salad packs a strong nutritional punch.

You Will Need
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

What to Do
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

Serving size: 1 cup spinach, 1 cup bean salad
Calories: 256
Fat: 0.9 grams
Cholesterol: 0 milligrams
Carbohydrate: 50.0 grams
Protein: 16.6 grams
Sodium: 520.0 mg (with canned beans)

From Everyday Cooking With Dr. Dean Ornish

 

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