Bean & Tomato Salad
Colleen is one of the new cooking instructors for the McDougall Program. She presented this recipe during the last McDougall weekend and everyone loved it. It is very easy to prepare and makes a delicious meal on those hot summer nights when you don’t feel like heating up the kitchen with your stove.
Serves: 4
Prep Time: 15 min
Cook Time: 10 min
Ingredients
2 15 Ounce Cans
White cannellini beans, drained and rinsed
3 Or 4
Medium tomatoes, chopped
¬Ω Medium Size
Red onion, diced
Zest Of 2
Lemons
2 Cloves
Garlic, finely chopped
Assortment of fresh herbs: marjoram, basil, thyme, sage - chopped
3 Tablespoons
Champagne or sherry vinegar
3 Tablespoons
Red or white wine vinegar
Juice From 1
Lemon
Salt and pepper
Directions
1
Mix the beans and tomatoes together in a large bowl.
2
Add the onions, lemon zest, garlic, and fresh herbs and mix well.
3
Add the vinegar and lemon juice, season to taste with salt and pepper, and toss to mix well.
4
Cover and refrigerate before serving for best flavor.
Hints: Other white beans you may use are Great Northern and Navy. Use the freshest tomatoes you can find for the best results in this recipe. Vary the kinds used for visual enhancement and delicious flavors. You will need about ¬Ω to 1/3 cup of fresh herbs-choose one kind or a mixture of several. Add more or less vinegar to suit your own tastes.
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