Tomato, Cucumber & White Bean Salad

This fresh salad highlights crisp vegetables and creamy white beans tossed in a vibrant chive vinaigrette. Blending the dressing creates a smooth, herb-forward sauce that evenly coats every bite. Served over tender baby kale, this quick entree is light, satisfying and packed with plant-based nutrients. ** TIPS: After rinsing, pat the white beans dry with a clean towel to help the vinaigrette cling instead of sliding off. Since the dressing is simple, a good-quality extra-virgin olive oil can help boost the flavor. Baby kale is typically tender enough to use straight from the package, but you can swap in baby spinach if you prefer a softer green. ** To make ahead Refrigerate bean mixture and dressing separately for up to 2 days. Toss with kale just before serving.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine rinsed beans, 2 cups tomatoes and the chopped cucumber in a large bowl.

Step 2

In a blender, combine ½ cup oil, ⅓ cup chives, 2 tablespoons vinegar, 2 teaspoons mustard, 1 teaspoon Italian seasoning and ½ teaspoon each salt and pepper; process until smooth and bright green, about 1 minute.

Step 3

Pour the dressing over the bean mixture; stir to coat.

Step 4

Place 5 ounces kale in a large serving bowl; top with the bean mixture. Toss gently to combine.

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