White Bean and Tomato Bruschetta Salad

Simple Cooking with Heart shows you how to take an Italian bread topping and turn it into a salad with this delicious bean and vegetable recipe!

Nutrition Facts

White Bean and Tomato Bruschetta Salad


123 Per Serving


7g Per Serving


5g Per Serving

Cost Per ServingCost Per Serving

Calories 123
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 4 mg
Sodium 87 mg
Total Carbohydrate 15 g
Dietary Fiber 5 g
Sugars 4 g
Protein 7 g


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


Tip: Click on step to mark as complete.

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