Garden Cannellini Bean Salad

20 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 14.8 mlolive oil
• 9.9 mlwhite wine vinegar
• ½ cupapple juice
• 14.8 mltomato basil garlic seasoning blend
• ½ cupalmond slivers
• 2tomatoes
• ½yellow bell pepper
• ½cucumber
• 3green onions
• 2 canscannellini beans
• 1lettuce leaves

How to cook it

1. Combine the olive oil, vinegar, apple juice, and seasoning in a small bowl and whisk until blended.
2. Toast the almond slivers in a small pan over medium heat until they turn golden brown.
3. Take the almonds out of the pan and set them aside to cool down.
4. In a medium mixing bowl, combine the beans, tomatoes, bell pepper, cucumber, green onions, and toasted almonds with the prepared dressing.
5. Place the salad in the refrigerator to chill until you are ready to eat.
6. Arrange the lettuce leaves on individual plates and spoon the bean salad mixture on top.

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