Tomato Cucumber & White-Bean Salad With Basil Vinaigrette Recipe
Recipe By EatingWell
This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
Ingredients For Tomato Cucumber & White-Bean Salad With Basil Vinaigrette Recipe
0.5 cup Packed Fresh Basil Leaves
0.25 cup Extra virgin olive oil
3 tablespoon Red wine vinegar
1 tablespoon Finely chopped shallot
2 teaspoon Dijon mustard
1 teaspoon Honey
0.25 teaspoon Salt
0.25 teaspoon Ground pepper
10 cup Mixed salad greens
1 can Low sodium cannellini beans, rinsed
1 cup Halved cherry or grape tomatoes
Nutrition value
190
calories per serving
16 g Fat< 1 g Protein9 g Carbs< 1 g FiberOther
Current Totals
16 g Fat
< 1 g Protein
9 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
9 g
Protein
1 g
Fiber
0 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
53 mg
Iron
1 mg
Vitamin A
107 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
17 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
17 mg
Manganese
0 mg
Phosphorus
26 mg
Selenium
1 mcg
Zinc
0 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