Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It’s a “can’t-miss” side dish that’s jam-packed with juicy veggies, wonderful flavor and easy convenience.
1 cup Roasted sweet red peppers, cut into 1 inch strips
0.75 cup Sliced ripe olives
0.5 cup Chopped Red Onion
0.25 cup Oil packed sun dried tomatoes, chopped
2 tablespoon Olive oil
2 tablespoon White balsamic vinegar
0.25 teaspoon Salt
0.25 teaspoon Pepper
0.25 cup Fresh Basil Leaves, Thinly Sliced
Nutrition value
273
calories per serving
25 g Fat4 g Protein8 g Carbs9 g FiberOther
Current Totals
25 g Fat
4 g Protein
8 g Carbs
9 g Fiber
MacroNutrients
Carbs
8 g
Protein
4 g
Fiber
9 g
Fats
Fat
25 g
Vitamins & Minerals
Calcium
42 mg
Iron
2 mg
Vitamin A
586 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
26 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
72 mg
Manganese
0 mg
Phosphorus
79 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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