Cucumber and Tomato Salad
Salad Vegetable Salads Tomato Salad
A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.
Servings per recipe: 4
Calories per serving: 98
Preparation time: 15m
Total cooking time: 15m
Ingredients:
- 1 tomato, chopped
- 1 cucumber, seeded and chopped
- 1/4 cup thinly sliced red onion
- 1/4 cup canned kidney beans, drained
- 1/4 cup diced firm tofu
- 2 tablespoons chopped fresh basil
- 1/4 cup balsamic vinaigrette salad dressing
- salt and pepper to taste
Directions:
- 1 In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
Nutrion facts:
| Total Fat | 6.1g | 9% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 215mg | 9% |
| Potassium | 212mg | 6% |
| Total Carbohydrates | 8.6g | 3% |
| Dietary Fiber | 2.2g | 9% |
| Protein | 4.1g | 8% |
| Sugars | 3g | |
| Vitamin A | 456IU | |
| Vitamin C | 7mg | |
| Calcium | 126mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 21mg | |
| Folate | 16mcg |
