White Bean-and-Tomato Salad

Lemon juice, olive oil, and sage perk up the flavor of canned beans in this simple, rustic salad. It also makes a great lunch. We recommend serving it with Quick Pita Chips.


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 188
Caloriesfromfat 0.0 %
Fat 4.3 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.5 g
Carbohydrate 30.4 g
Fiber 7.6 g
Cholesterol 0.0 mg
Iron 2.7 mg
Sodium 322 mg
Calcium 83 mg


1 (15.8-ounce) can Great Northern beans, rinsed and drained
3 cups chopped seeded tomato
3 tablespoons chopped celery
2 tablespoons sliced green onions
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
Sage sprigs (optional)


1. Combine first 9 ingredients in a bowl; toss gently. Garnish with sage sprigs, if desired.

carbo rating: 23

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note