Marinated white bean and vegetable salad
Hands-on time: 10 minutes Total time: 20 minutes Makes: 2 servings Leftover beans and jarred red peppers allow this salad to come together in a matter of minutes. To customize this recipe throughout the week, add leftover grilled or roasted veggies such as mushrooms, onions and eggplant, depending on what you have on hand. Just be sure to add any green vegetables at the last minute to preserve their colour.
2 cups broccoli florets (about half large head) 4 tsp extra-virgin olive oil 2 tsp lemon juice 1 tsp dried oregano 1 small clove garlic, finely grated or pressed pinch each salt and pepper 1 cup canned white kidney beans, drained and rinsed 3 jarred roasted red peppers, drained and thinly sliced ⅓ cup chopped fresh parsley ¼ cup crumbled feta cheese In large saucepan of boiling salted water, cook broccoli until tender-crisp, about 1 minute. Using slotted spoon, transfer to bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) While broccoli is chilling, in large bowl, whisk together oil, lemon juice, oregano, garlic, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Add beans, red peppers, parsley and feta; toss to coat. Let stand for 10 minutes. (Make-ahead: Refrigerate in airtight container for up to 6 hours.) Stir in broccoli.
PER SERVING: about 275 cal, 13 g pro, 15 g total fat (5 g sat. fat), 26 g carb (9 g dietary fibre, 6 g sugar), 20 mg chol, 756 mg sodium, 584 mg potassium. % RDI: 20% calcium, 22% iron, 42% vit A, 190% vit C, 37% folate. Switch things up by using red kidney beans or black beans instead of white, if that’s what you have in your pantry.