Bean Cucumber salad
Taylor Newman

Bean Cucumber salad

Chopped tomatoes, bell peppers, and cucumbers combine with cannellini (white) beans, almonds, and a simple vinaigrette, for a delicious and satisfying salad.


For the vinaigrette:

  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1/2 cup apple juice
  • 1 tablespoon tomato basil garlic seasoning blend, no-salt

 For the bean salad:

  • 1/2 cup almond slivers
  • 2 tomatoes, coarsely chopped
  • 1/2 yellow bell pepper, chopped
  • 1/2 cucumber, peeled and chopped
  • 3 green onions, sliced
  • 2 cans cannellini (white) beans (14.5 oz, no-salt-added, drained and rinsed)
  • Large lettuce leaves (Boston, Bibb, or romaine)


  1. Whisk together dressing ingredients in a small bowl.
  2. In a small sauté pan, toast almond slivers until golden.
  3. Remove from pan and let cool.
  4. In a medium bowl, toss dressing with all ingredients except lettuce.
  5. Refrigerate until ready to serve.
  6. To serve, place lettuce leaves on individual plates; top with salad.


  • Try this recipe with a slice of toasted whole-grain bread.
  • Don’t have cannellini beans? No worries. Garbanzo or great northern beans would work well too!

Nutrition facts label for cannellini bean recipe

Recipe source: USDA MyPlate

Woman and Daughter Cooking
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