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White Bean and Veggie Salad
Keep one of these salads – a toss-up of beans, chopped veggies, herbs, cheese, and protein all dressed in a vinaigrette – in the fridge at all times, and you are set with a high-protein, high-fiber, delicious go-to meal. All of that marinating in a tangy vinaigrette means that this sturdy salad gets better as it sits in the fridge, soaking up the dressing. (Photo: Andria Dilling)
Keep one of these salads – a toss-up of beans, chopped veggies, herbs, cheese, and protein all dressed in a vinaigrette – in the fridge at all times, and you are forever set with a high-protein, high-fiber, delicious go-to meal. All of that marinating in a tangy vinaigrette means that this sturdy salad gets better as it sits in the fridge, soaking up the dressing.
Juice of 1 lemon
1 small shallot, minced
¼ cup olive oil
1 ½ cups chopped flat-leaf parsley
¾ cup chopped fresh dill
½ cup chopped chives
½ cup chopped mint leaves
2 seedless cucumbers, chopped
1 red bell pepper, cored and chopped
1 or 2 jalapeños, diced
1 can garbanzo beans, drained and rinsed
1 can white beans, drained and rinsed
¼ cup crumbled feta
1 or 2 grilled chicken breasts, chopped
In a small bowl, stir the lemon juice and shallot together. Let that stand at room temperature for 15 minutes, then whisk in the olive oil.
While the shallots are marinating, toss the remainder of the ingredients together in a large bowl. Pour the dressing over and toss again. Season with salt and pepper to taste. Store in the refrigerator for up to a week in the bowl or in individual serving containers.
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