Description

This easy white bean salad is packed with protein and perfect if you’re trying to eat more high-protein vegetarian dishes. Serve it as a side dish or increase the portion for a light lunch.

Yield: 6servings as a side dish | Serving Size: 1cup

Ingredients

129-ounce can cannellini beans, drained and rinsed

1-pound container Campari tomatoes, roughly chopped

1English cucumber, peeled and chopped

½cupred onion, diced

6tablespoonsfresh sage leaves, basil, parsley, oregano, or dill, chopped (or a combo of each)

½cuppitted Manzanilla olives, halved

3hard-boiled eggs, roughly chopped

1tablespoonlemon zest

3tablespoonsfresh lemon juice

2tablespoonsextra virgin olive oil

1teaspoonkosher salt

¼teaspoonfreshly ground black pepper

Instructions

• In a large bowl, combine all ingredients. Gently mix until everything is well incorporated.

Taste and adjust seasoning if needed.

Serve immediately or refrigerate for up to 2 days for even more flavor.

Last Step:

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Notes

As a main dish, this would serve 4, 1 1/2 cups each with over 21g protein.

If you want this as a meal prep lunch for 4, you can make jar salads by dividing 1/4 of the dressing and pouring the dressing on the bottom of 4 jars, followed by the beans, then the eggs, then the vegetables. Shake the jar when ready to eat.

Nutrition

Serving: 1cup, Calories: 297kcal, Carbohydrates: 38.5g, Protein: 14.5g, Fat: 10g, Saturated Fat: 2.5g, Cholesterol: 93.5mg, Sodium: 870mg, Fiber: 8g, Sugar: 5g