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!
Nutrition Facts
White Bean and Tomato Bruschetta Salad
Calories
123 Per ServingProtein
7g Per ServingFiber
5g Per ServingCost Per Serving
Nutrition Facts
Calories | 123 | |
---|---|---|
Total Fat | 4.5 g | |
Saturated Fat | 1.0 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 0.5 g | |
Monounsaturated Fat | 2.0 g | |
Cholesterol | 4 mg | |
Sodium | 87 mg | |
Total Carbohydrate | 15 g | |
Dietary Fiber | 5 g | |
Sugars | 4 g | |
Protein | 7 g |
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
-
Combine all ingredients except salad greens and marinate 5-10 minutes. -
Toss with salad greens. Serve chilled.