Italian Bean and Tomato Salad

Makes 6 servings; 1 cup each

2 cans (15 oz each) white beans, drained, rinsed

2 cups cut fresh green beans (1-inch pieces), blanched

2 cups chopped plum tomatoes

¼ cup Newman’s Own Italian Dressing

2 Tbsp chopped fresh basil

2 Tbsp grated Parmesan cheese

Combine beans, tomatoes, and dressing.  Cover.

Refrigerate at least 1 hour.

Sprinkle with basil and cheese just before serving.  

200 calories; fat 4.5g; saturated fat 1g; cholesterol 5mg; sodium 200mg; carbohydrates 31g; fiber 8g; sugars 4g; protein 12g; vitamin A 15% DV; vitamin C 30% DV; calcium 15% DV; iron 25% DV.

Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full -Good Nutrition in a Nutshell, is now available. Visit for more informationabout Judy and her company. 

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