WHITE BEANS WITH LEMON, FENNEL AND AVOCADO

FAMILY DINNER: Serve the family your own roast chicken today. Alongside, add white beans with lemon, fennel and avocado; mixed greens; and crusty rolls. Buy a carrot cake for dessert.

Ingredients

2 (15-ounce) cans reduced-sodium cannellini beans, rinsed

1 medium bulb fennel, trimmed and shredded 1 cup halved grape tomatoes

1/4 cup minced red onion

1/4 cup chopped flatleaf parsley

1/4 cup sliced and pitted Kalamata olives 3 tablespoons olive oil

2 tablespoon fresh lemon juice

1 tablespoon chopped fresh basil

1/2 teaspoon coarse salt

1/4 teaspoon pepper

2 avocados, diced

Servings: makes 6 servings Preparation time: 15 minutes

In a large bowl, combine the beans, fennel, tomatoes, onion, parsley and olives. In another small bowl, mix the oil, lemon juice and basil to combine. Season with salt and pepper. Add the dressing to the bean mixture and toss to coat. Fold in the avocados and serve immediately.

Per serving: 193 calories, 5 grams protein, 12 grams fat (53 percent calories from fat), 1.6 grams saturated fat, 18 grams carbohydrate, no cholesterol, 210 milligrams sodium, 7 grams fiber.

Carb count: 1.