This salad skips the leaves and is made up of add-ins, but not the “guilty” kind. It combines zucchini, carrot and cabbage with sun-dried tomatoes, feta cheese and olives to create a simple and healthy salad that doesn’t need the leaves to keep you slim and full. Enjoy!
This is one juicy snack! It can also work as a lunch or appetizer. The tomato acts as a moisture-rich “bun” and the wilted green leaves, sautéed with garlic and olive oil, acts as the filling. It’s exceptionally light and has bold flavors from the garlic, feta, and balsamic vinegar. The tomato balances it all. Enjoy!
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.