White Bean and Tomato Bruschetta Salad

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Servings: 2-4

Image courtesy of the American Heart Association

Simple Cooking with Heart shows you how to take an Italian bread topping and turn it into a salad with this delicious bean and vegetable recipe!

Ingredients

2 small tomatoes (diced) OR 16 oz. canned, no-salt-added, diced tomatoes (drained, rinsed)

1 clove fresh, minced garlic OR 1 tsp. jarred, minced garlic

1 green onion (chopped, (green part only))

8 oz. canned, low-sodium white beans (such as Cannellini beans), drained, rinsed

2 Tbsp. fresh basil (chopped) OR 1 tsp. dried basil

1 Tbsp. balsamic vinegar

2 tsp. extra virgin olive oil

1/8 tsp. black pepper (to taste)

1/4 cup low-moisture, part-skim, shredded mozzarella

4 cups mixed greens or arugula

Per serving (serves 2-4)

Calories	123
Total Fat	4.5 g (1.0 g saturated fat, 0.0 g trans fat, 0.5 g polyunsaturated fat, 2.0 g monounsaturated fat)
Cholesterol	4 mg
Sodium	87 mg
Carbohydrate	15 g (4 g sugars, 5 g dietary fiber)
Protein	7 g