Tossed Bean Salad with Lemon Vinaigrette

Preparation Time: 15 minutes


  • 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


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.

Variation:  Top salad with sliced grilled chicken, then top with cheese.

Nutrition Information

Per serving (1/4 of recipe): 153 calories; 2 g protein; 20 g carbohydrate; 7 g fat; 389 mg sodium; 0 mg cholesterol; 4 g dietary fiber;  2 mg iron; 0 mg thiamin; 4587 IU vitamin A; 22 mg vitamin C.