Garden Cannellini Bean Salad

1 tablespoon olive oil
2 teaspoons white wine vinegar
1/2 cup apple juice
1 tablespoon tomato basil garlic seasoning blend
no-salt
1/2 cup almond slivers
2 tomatoes
coarsely chopped
1/2 yellow bell pepper
chopped
1/2 cucumber
peeled
chopped
3 green onions
sliced
2 15.5 oz cans cannellini (white) beans
no-salt-added
drained
and rinsed
Large lettuce leaves (Boston
Bibb
or romaine)

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

Produce for Better Health Foundation