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Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

Celiac Disease Nutrition Guide, 3rd Ed. (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

Tuscan Bean Salad Recipe

Recipe by Roberta L. Duyff, MS, RD, FADA, CFCS

Tuscan Bean Salad

Simply delicious — prepared with just a little chopping and tossing. Served on the side or center plate in meatless meals, Tuscan Bean Salad is a flavorful dish that can help you reach the goal of 1½ to 2 cups of fiber-rich beans weekly for most people. Tip: Food safety concerns? This is a great make-and-carry salad for warm weather picnics!


2 14-ounce cans unsalted cannellini beans*
l large red bell pepper, seeded and diced
2 ripe medium tomatoes, diced (or 4 roma tomatoes)
1 cup julienned fresh arugula
½ cup chopped red onion
¼ cup chopped fresh Italian parsley
2 cloves garlic, chopped
¼ teaspoon lemon pepper, optional
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly-ground pepper, to taste


  1. Combine all ingredients, and toss gently in a large bowl.
  2. Eat immediately, or refrigerate for one hour before serving to let flavors blend.

Cooking Notes

* Substitute regular canned beans; drain and rinse canned beans to significantly reduce sodium content.

Nutrition Information

Makes 8 servings as a side salad, or 4 servings as a main dish

Calories: 180; Calories from fat: 90
Total fat: 10g; Saturated fat: 1.5g; Trans fat: 0g
Cholesterol: 0mg; Sodium: 40mg
Total carbohydrate: 18g; Dietary fiber: 5g; Sugars: 4g
Protein: 6g