Bean Salad

This White Bean Salad is a colorful, nutrient-dense dish that’s both refreshing and satisfying. With the creamy texture of white beans paired with the crunch of fresh vegetables and the aromatic herbs, it makes a versatile side or light meal. The bright notes of lemon juice and olive oil enhance the salad’s freshness, creating a perfect balance of flavors.

For a Serving Size of Two:

Ingredients:

• 100 grams cooked white beans
• 100 grams halved cherry tomatoes
• 50 grams diced cucumber
• 50 grams diced red bell pepper
• 30 grams finely chopped red onion
• 1 tablespoon finely chopped parsley
• 1 tablespoon finely chopped basil
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• Salt, to taste
• Black pepper, to taste

Procedure:

• In a large bowl, mix together the white beans, cherry tomatoes, cucumber, red bell pepper, and red onion.
• Sprinkle parsley and basil over the salad, then drizzle with lemon juice and olive oil.
• Add salt and black pepper to taste, toss gently until everything is well-coated, and serve immediately or chill for extra flavor.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g