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High Protein Vegan White Bean Dinner Salad

I love this recipe because it's so versatile (you can use just about any white bean -- garbanzo, navy, cannellini), it only takes about 10 minutes to make and it's full of protein and fiber. For this particular recipe, I used kalamata olives and cilantro, but you can use any variety of olive and any fresh herbs that you have available. It such a accessible recipe because you can swap out a few ingredients while still getting in plenty of plant-based protein and having a satisfying flavor profile.

Servings: 4-6

Prep time: 10 min (if using canned/jarred beans)

33g protein

(please use organic ingredients when possible, any white beans are great, I used cannellini)

 

Ingredients:
3 ¾ C of white beans, soaked and cooked OR 2 (15-ounce) cans white beans (drained well and rinsed)
3 cloves garlic (minced)
1 red onion (minced)
½ C fresh parsley (chopped) OR fresh cilantro
2 TB olive oil
2 large tomatoes (diced)
¼ C kalamata olives (chopped)
2 TB red wine vinegar
1 TB fresh lemon juice
Himalayan Pink Salt (to taste)
Freshly ground black pepper (to taste)

Directions:

1) Over low heat, combine beans, garlic, onion, and half of the parsley (or cilantro) in olive oil. Heat for 60-90 seconds, or until fragrant. (You don't want to actually cook the ingredients – you just want to warm enough bring out the essence and flavors.)
2) Remove from heat and place in a large bowl.
3) Add the tomatoes, olives, vinegar, lemon juice, the remaining parsley/cilantro and gently toss to combine well. Salt and pepper to taste.
4) Serve your white bean salad warm, as it is, or you can also chill before serving.
XO - Serena

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