White Bean and Tomato Bruschetta Salad

From our friends at the American Heart Association

Image courtesy of the American Heart Association


Servings: 2-4

Image courtesy of the American Heart Association

Simple Cooking with Heart shows you how to take an Italian bread topping and turn it into a salad with this delicious bean and vegetable recipe!

Ingredients

2 small tomatoes (diced) OR 16 oz. canned, no-salt-added, diced tomatoes (drained, rinsed)
1 clove fresh, minced garlic OR 1 tsp. jarred, minced garlic
1 green onion (chopped, (green part only))
8 oz. canned, low-sodium white beans (such as Cannellini beans), drained, rinsed
2 Tbsp. fresh basil (chopped) OR 1 tsp. dried basil
1 Tbsp. balsamic vinegar
2 tsp. extra virgin olive oil
1/8 tsp. black pepper (to taste)
1/4 cup low-moisture, part-skim, shredded mozzarella
4 cups mixed greens or arugula

Directions

  1. Combine all ingredients except salad greens and marinate 5-10 minutes.
  2. Toss with salad greens. Serve chilled.

Nutrition Facts

Per serving (serves 2-4)

Calories123
Total Fat4.5 g (1.0 g saturated fat, 0.0 g trans fat, 0.5 g polyunsaturated fat, 2.0 g monounsaturated fat)
Cholesterol4 mg
Sodium87 mg
Carbohydrate15 g (4 g sugars, 5 g dietary fiber)
Protein7 g

You may also like …

3 min read

Avocado and Shrimp Salad

Read more …

1 min read

Snickerdoodles

Read more …

1 min read

Tuscan-Style Grilled Chicken Kebabs

Read more …