Chopped Vegetable & Bean Salad

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 17, 2012

Nutrition Information (per serving)

calories 
245
protein 
10 g
sodium 
449 mg
carbohydrates 
33 g
fat 
8 g
fiber  
8 g
cholesterol 
0 mg
Servings 
4
Ingredients 

2 Tbsp red wine vinegar
½ tsp sea salt
¾ tsp freshly ground black pepper
2 Tbsp extra-virgin olive oil
1 lg head romaine lettuce, chopped
½ cup diced cucumber
½ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup diced carrots
¼ cup diced red onion
¼ cup diced black olives
¾ tsp chopped fresh oregano
2 tsp chopped fresh basil
¾ cup diced tomato
¾ cup cooked white beans
½ cup cooked garbanzo beans
½ cup chopped hearts of palm

Instructions 
  1. In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and mix well.
  2. In a large bowl, combine remaining ingredients. Add salad dressing and toss lightly. Divide equally into salad bowls.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.