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White Bean and Tomato Salad

Yield 6 (3/4-cup) servings.
Prep: 15 minutes Stand: 30 minutes

Ingredients

  • 2 (15-ounce) cans cannellini beans (or Great Northern Beans), drained
  • 1 1/2 cups chopped tomato
  • 1/3 cup shredded fresh basil
  • 1/3 cup crumbled feta cheese
  • 1/4 cup white balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Green leaf lettuce leaves (optional)

Nutrition Information

  • calories 142
  • caloriesfromfat 35 %
  • fat 5.6 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.1 g
  • carbohydrate 16.4 g
  • fiber 2.8 g
  • cholesterol 7 mg
  • iron 0.0 mg
  • sodium 512 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a bowl; set aside.

  2. Combine vinegar and next 4 ingredients in a small jar. Cover tightly, and shake vigorously. Pour vinegar mixture over bean mixture. Let stand at room temperature 30 minutes, stirring occasionally.

  3. Serve on lettuce-lined salad plates, if desired.

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