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High protein vegan white bean dinner salad
There are so many reasons why Serena Poon, certified nutritionist and celebrity chef, loves this salad. “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,” she says. “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’s such an 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.”
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High protein vegan white bean dinner salad
Ingredients
- 3¾ cups 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 cup fresh parsley (chopped) OR fresh cilantro
- 2 tablespoons olive oil
- 2 large tomatoes (diced)
- ¼ cup Kalamata olives (chopped)
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- Himalayan Pink Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
1. Over low heat, combine beans, garlic, onion, and half of the parsley (or cilantro) in olive oil. Heat for 60 to 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.
