Tossed Greens and White Bean Salad

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Tossed Greens and White Bean Salad
  • Prep 10 min
  • Total 10 min
  • Ingredients 6
  • Servings 8
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Looking for a vegetable salad made using Progresso® Cannellini Beans? Then check out this tossed greens and white bean salad recipe that’s ready in just 10 minutes.
Updated Jul 30, 2010


  • 1 (10-oz) pkg. Italian-blend mixed salad greens
  • 1 (19-oz.) can Progresso™ Cannellini Beans, drained and rinsed
  • 1/2 cup thinly sliced fresh fennel bulb
  • 1/4 cup light olive or vegetable oil
  • 2 tablespoons cider vinegar
  • 1 teaspoon Dijon mustard


  • 1
    In large bowl, combine salad greens, beans and fennel.
  • 2
    In small bowl, combine oil, vinegar and mustard; blend well. Pour dressing over salad; toss gently to coat.

Tips from the Pillsbury Kitchens

  • tip 1
    Cannellini beans are large white Italian kidney beans. They are used extensively in Italian salads and soups. Fennel, also called Florence fennel has a large bulbous base, long, pale-green stems and feathery bright-green leaves. Fennel bulb is eaten like a vegetable. The bulb is sliced and added raw to salads or cooked in soups and gratins. Italian-blend salad greens are a mixture of radicchio, romaine and leaf lettuces. Look for packaged greens near the lettuce in the produce department.

Nutrition Information

No nutrition information available for this recipe
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