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Zesty Bean and Tomato Salad

Zesty Bean and Tomato Salad

December 6, 2016
Course
Serves 4

This Mediterranean inspired salad delivers lots of flavor, color and most importantly, fiber.  Fiber is an important part of the diverticulosis diet.

Ingredients

  • 28 Ounces
    white beans, drained and rinsed
  • 2 Cups
    green beans, cut into 1-inch pieces
  • 2 Cups
    tomatoes, seeded and chopped
  • 1/4 Cup
    Italian parsley, chopped
  • 2 Cups
    arugula
  • 1/2 Cup
    olive oil
  • 2 Tablespoons
    fresh lemon juice
  • 1/4 Teaspoon
    salt
  • 2 Tablespoons
    fresh basil, chopped
  • 2 Tablespoons
    Parmesan cheese, grated

Instructions

  1. In a medium salad bowl, combine beans, tomatoes, parsley and arugula. Set aside.

  2. To make dressing, whisk together oil, lemon juice, salt and basil until well combined.

  3. Toss vegetables with dressing and refrigerate one hour prior to serving. Top with grated cheese and serve.

Nutrition:

Nutrition Facts

4 servings per recipe

Serving size 1/4 of recipe

Amount per serving

Calories 465
% Daily Value*
Total Fat 28g36%
Saturated Fat 4.5g23%
Trans Fat 0g
Cholesterol 2mg1%
Sodium 185mg8%
Total Carbohydrate 40g15%
Dietary Fiber 11g39%
Total Sugars 3.5g
Includes 0g Added Sugars0%
Protein 15.5g
Vitamin D 0mcg0%
Calcium 90mg7%
Iron 3.5mg18%
Potassium 700mg15%

*The % Daily Value tells you how much a nutrient in a recipe of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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