It's been so hot this week I couldn't bear to make something with heat. This salad is light, fresh, cool and quite versatile. Stuff into a pita with lettuce and tomatoes for a sandwich. Add to arugula for a peppery main salad. It's packed full of protein and fiber, and a snap to put together.
White Bean Salad
Time: Less than 30 minutes active and total
Price: About $6.95 total; 2.30 per serving
Nutrition (per serving):
Saturated fat: 1.3g
2 Tbsp EVOO
1 Tbsp dijon or grain mustard
1 Tbsp fresh tarragon, chopped
1 garlic clove, minced
1 lemon, half juiced, 1/2 tsp lemon zest1/4 tsp SnP
1 15 oz can white beans (also called cannellini), drained and rinsed
4 large artichoke hearts parboiled (go to my Grilled Artichoke recipe and do steps 1 & 2), or 1/2 can marinated, drained
1 cup parsley, chopped
1/2 bunch scallion, chopped
1. In a small bowl, whisk together EVOO, mustard, tarragon, garlic, lemon juice and zest and SnP. Set aside.
2. In a large bowl, combine the rest of the ingredients. Pour dressing over and toss well.