White Bean Salad with Zucchini, Tomato and Basil

[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

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[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

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[/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]

Originally Published in Reader's Digest