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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.

4.7
20 Rating -
Rate
Vegdiet
2hr total
2hr total
Tomato Cucumber & White-Bean Salad With Basil Vinaigrette
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Ingredients for Tomato Cucumber & White-Bean Salad With Basil Vinaigrette Recipe

  • 0.13 cup Packed Fresh Basil Leaves
  • 0.06 cup Extra virgin olive oil
  • 3/4 tablespoon Red wine vinegar
  • 1/4 tablespoon Finely chopped shallot
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Honey
  • 0.06 teaspoon Salt
  • 0.06 teaspoon Ground pepper
  • 2.50 cup Mixed salad greens
  • 1/4 can Low sodium cannellini beans, rinsed
  • 1/4 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

  • Fat
    16g
  • Protein
    < 1g
  • Carbs
    9g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    9g
  • Protein
    < 1g
  • Fiber
    < 1g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    1mg
  • Vitamin A
    107mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    17mg
  • Manganese
    < 1mg
  • Phosphorus
    26mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
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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Recipe By EatingWell