White Bean Salad with Zucchini, Tomato and Basil
This simple salad packs a strong nutritional punch.
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 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
[/ingredients-left]
[ingredients-right]
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- 6 fresh basil leaves, in chiffonade
- Salt and pepper
- 4 cups shredded fresh spinach leaves
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a medium bowl, combine beans, zucchini, tomato, salad dressing, vinegar, garlic, basil, and salt and pepper to taste. Toss gently. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Arrange spinach leaves on serving platter. Mound bean salad in the center. Serves 4.[/step-item][/step-list-wrapper]
[nutrition-info calories=”256″ calories_fat=”” fat=”0.9g” sat_fat=”” choles=”0mg” sodium=”520mg” carbs=”50g” sugars=”” protein=”16.6g” fiber=””]
1 serving equals one cup each beans and salad.
[/nutrition-info]