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White Bean Salad Recipe
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.
Ingredients
- 1 29-ounce can cannellini beans (drained and rinsed)
- 1- pound container Campari tomatoes (roughly chopped)
- 1 English cucumber (peeled and chopped)
- ½ cup red onion (diced)
- 6 tablespoons fresh sage leaves (basil, parsley, oregano, or dill, chopped (or a combo of each))
- ½ cup pitted Manzanilla olives (halved)
- 3 hard-boiled eggs (roughly chopped)
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly 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.
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
- WW Points: 2