White Bean & Veggie Salad

2  cups		mixed salad greens
1  cup		CHOPPED CUCUMBER
1/2  cup		Cherry Tomatoes
2/3  cup		Garbanzo Beans - Canned, Drained, Rinsed
1  cup		Avocado - Fresh, Sliced
2  tablespoons		Red Wine Vinegar
4  tablespoons		Light Olive Oil
1/4  teaspoon		Diamond Crystal Kosher Salt
1  pinch		Ground Black Pepper

Tip: Click on the ingredient links to learn the nutritional information for all the White Bean & Veggie Salad ingredients. The serving size for any ingredient in White Bean & Veggie Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

irectionsInstructions Checklist
Step 1
Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.
cannellini beans, navy beans or great northern beans. If you can find it, we recommend using low-sodium canned white beans to reduce your sodium intake.
Nutrition Facts
Serving Size: 4 cups
Per Serving: 360 calories; protein 10.1g; carbohydrates 29.7g; dietary fiber 13.3g; sugars 2.9g; fat 24.6g; saturated fat 3.6g; vitamin a iu 3221.1IU; vitamin c 30mg; folate 261.9mcg; calcium 140.1mg; iron 4.5mg; magnesium 104mg; potassium 1291.6mg; sodium 321.3mg; thiamin 0.2mg.
Exchanges: 5 fat, 1 lean protein, 1 starch, 1 vegetable