Tossed Bean Salad with Lemon Vinaigrette

PREP TIME: 15 MINUTES

INGREDIENTS

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 2 tablespoons lemon juice or white wine vinegar
  • 2 tablespoons olive oil
  • Coarsely ground black pepper
  • 1 package (about 10 ounces) mixed salad greens with carrots
  • 4 slices bacon, cooked crisp and crumbled, about 1/4 cup, optional
  • Shaved Parmesan or Asiago cheese, optional

DIRECTIONS

Makes 4 servings.

  1. Drain bean salad well; reserve 1/2 cup liquid in small bowl. For dressing, whisk together bean liquid and lemon juice, then whisk in oil. Add pepper, as desired.
  2. Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese; if desired.
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Variation: Top salad with sliced grilled chicken, then top with cheese.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 150 calories; 2g protein; 20g carbohydrates; 7g fat; 390mg sodium; 0mg cholesterol; 4g dietary fiber; 2mg iron; 0mg thiamin; 4587IU vitamin A; 22mg vitamin C.

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