The best way to bulk up any salad is to add protein-rich beans. It turns a salad into a meal and adds welcome texture to a bowl of greens. In this recipe, I combine Mediterranean flavors with white beans to make a satisfying, yet light lunch or a fun side dish.
Beans, beans they’re good for you heart, the more you eat them the more you…glow.
White Beans: are one of the most concentrated food sources of detoxifying enzyme molybdenum, are low on the glycemic index, keep cravings at bay, lower the risk of heart disease and adult-onset diabetes, slow the absorption of carbohydrates (and thus body fat), prevent premature aging with their high-antioxidant content, and are very high in magnesium and thus helpful for handling stress and preventing celiac disease and gastrointestinal problems.
Greek White Bean Salad
Prep Time: 10 minutes
Ingredients (2 servings)
- 14 oz can white beans
- 1 cup of cherry tomatoes, sliced in half
- Handful of parsley, chopped
- 4 oz feta cheese, crumbled or sliced into cubes
- Handful of black olives
- 1/2 tsp salt
- 1/2 tsp pepper
- Juice of half a lemon
- 1/4 cup high-quality extra virgin olive oil
Remove the stems from the cherry tomatoes and cut them in halves.
Drain and rinse the white beans.
In a bowl, toss together the halved baby tomatoes, the beans, the chopped parsley, black olives, and crumbled cheese.
In a separate, small bowl, whisk together the extra-virgin olive oil and juice of half a lemon. Pour over the white bean mixture and season with salt and pepper.
Fold the dressing into the beans and vegetables until it is evenly distributed. Serve.