Do you ever find yourself staring at the contents of a high-end salad bar and thinking “That’s so easy–why don’t I make that at home?”
It happens almost every time I travel, and very often at a certain little store by the name of Whole Foods. So many of the offerings are stunning in their simplicity and I kick myself for neglecting to make the same ultra-easy food when I am at home.
Worse, I sometimes forget to share such recipes here. It’s not always about the latest, greatest, most unusual or sensational combination; it’s about delicious, healthy food that’s as satisfying as it is convenient.
So here’s a reminder of one of the simplest salads around: Lemon-Parsley White Bean Salad.
It’s naturally gluten-free and vegan.
It takes 5 minutes to prepare.
It’s high in protein.
It requires a mere can of beans, a lemon, a handful of parsley, and a drizzle of olive oil.
It can be stuffed into a pita.
It packs well for lunch.
It is versatile (use any beans that you have on hand).
Or it can be taken in a Tex Mex direction by using black beans, a lime, and cilantro.
Sold? Me, too.
Happy eating, everyone, and stay cool!Print
- 1 15-ounce can white beans (e.g., Great Northern, Cannellini, White Navy)
- 2 tsp extra-virgin olive oil
- 2 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 cup roughly chopped parsley leaves
- fine sea salt & freshly cracked pepper
- Rinse and drain the beans; be sure to shake off as much water as possible (so as not to dilute the dressing).
- In a medium bowl, whisk the olive oil, lemon zest, lemon juice and mustard with a fork. Add the beans and parsley; gently toss to coat. Season to taste with salt & pepper. Serve immediately or store, in the refrigerator, for up to 3 days.
- Serving Size: 1/2 of recipe (just under 1 cup)
- Calories: 212
- Sugar: 0 g
- Sodium: 68 mg
- Fat: 6.6 g
- Saturated Fat: 0.7 g
- Carbohydrates: 28.6
- Fiber: 8.3
- Protein: 10.3 g
- Cholesterol: 0