White Bean and Tomato Bruschetta Salad

White Bean and Tomato Bruschetta Salad
Turn an Italian bread topping into a salad with this delicious bean and vegetable recipe!


Servings 2-4

  • 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


Combine all ingredients except salad greens and marinate 5-10 minutes. Toss with salad greens. Serve chilled.

Source: American Heart Association