Quick-marinated white bean salad and feta lettuce cups
Enjoy a refreshing blend of white beans marinated in zesty dressing, nestled in crisp lettuce cups with flavorful feta cheese. Perfect for a light and satisfying meal.
Ingredients:
- 1 small garlic clove, grated on a Microplane or minced
- 1/4 cup (60ml) fresh juice from about 2 lemons
- 1 tablespoon (15ml) red wine vinegar
- 1/3 cup (80ml) extra-virgin olive oil
- 1 tablespoon (15ml) Dijon mustard
- 1 teaspoon (5ml) honey
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 large shallot, finely chopped (about 2 tablespoons)
- 1/2 pint grape tomatoes (200g; 200g), halved
- 3 Persian cucumbers (or 1/2 English cucumber), seeded and diced
- 2/3 cup Kalamata olives, pitted and halved
- Handful fresh flat-leaf parsley leaves and tender stems, roughly chopped
- Handful fresh basil leaves, roughly chopped
- 140g (140g) feta cheese, preferably French or Greek, drained and crumbled
- 1 head Boston lettuce, washed, leaves separated (optional)
Instructions:
- To prepare the Dressing: Combine minced garlic, fresh lemon juice, vinegar, extra virgin olive oil, Dijon mustard, and honey in a large bowl. Season with salt and pepper.
- Preparing the Salad: Combine the green beans and finely chopped shallot with the dressing, mix thoroughly. Allow it to sit at room temperature for 10 minutes. (You can prepare the other salad elements in the meantime to save time.)
- Add diced tomatoes, sliced cucumbers, olives, fresh herbs, and crumbled cheese into the mixture of beans and shallots. Season with salt and pepper as needed.
- Transfer the salad into individual bowls or lettuce cups (if preferred) and serve.
Summary:
- Calories: 1781 kcal
- Fat: 116 g
- Protein: 60 g
- Carbs: 140 g
- Potassium: 3463 mg
- Magnesium: 351 mg