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]

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Originally Published in Reader's Digest