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.