Healthy Recipe of the Week

We are continuing with the Summer Salad theme, but this week features tomatoes instead of berries with added beans to make this salad a protein-rich meal.

White Bean & Tomato Salad

Ingredients

• 1/2 cup Red Onion (thinly sliced)
• 1/4 cup + 2 tablespoons Red Wine Vinegar
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon Whole Grain Mustard
• 3/4 teaspoon Kosher Salt
• Freshly Ground Black Pepper, to taste
• (2) 15-ounce White Beans (no salt added) (drained and rinsed)
• 3/4 pound Tomatoes (cut into bite-sized pieces)
• 2 ounces Fresh Mozzarella Pearls
• 4 cups Salad Greens of choice (eg. Spinach, Kale, Arugula, Spring Mix, Romaine)

Directions

In a small bowl, toss the red onion with 1/4 cup red wine vinegar. Set aside. 

To prepare the dressing: In a large bowl, whisk the remaining two (2) tablespoons red wine vinegar with the olive oil, mustard, salt, and black pepper.

To prepare the salad: Drain the red onions, then toss them with the white beans, tomatoes, and mozzarella with the dressing.

Spread the salad greens on a serving platter and top with the salad mixture.

Yields: 4 servings

Preparation Time: 20 minutes

Nutritional Information

Per Serving (3 cups): 360 Calories | 17g Total Fat | 3.5g Saturated Fat | 35g Carbohydrates | 12g Fiber | 5g Total Sugar | 0g Added Sugar | 14g Protein | 460mg Sodium

 

 

 

 

 

 

Reference

Chef Kate. (2024, July/August). White bean & tomato salad. Nutrition Action. P. 19.