Tomato, Cucumber & White Bean Salad With Basil Vinaigrette

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.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• ½ cup packed fresh basil leaves
• ¼ cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1 tablespoon finely chopped shallot
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 10 cups mixed salad greens
• 1 15-ounce can low-sodium cannellini beans, rinsed
• 1 cup halved cherry or grape tomatoes
• ½ cucumber, halved lengthwise and sliced (1 cup)

Directions

1. Place basil, oil, vinegar, shallot, mustard, honey, salt and pepper in a mini food processor. Process until mostly smooth. Transfer to a large bowl. Add greens, beans, tomatoes and cucumber. Toss to coat.

Nutritional Information

Per Serving: 246 Calories, Total Fat: 15 g, Saturated Fat: 2 g, Carbohydrates: 22 g, Fiber: 8 g, Total Sugars: 5 g, Protein: 8 g, Sodium: 271 mg, Potassium: 793 mg, Iron: 4 mg, Folate: 190 mcg, Calcium: 126 mg, Vitamin A: 4401 IU, Vitamin C: 30 mg

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