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This tangy salad can be served any time during a meal. It makes a great appetizer when served atop roasted baguette slices, it brightens up any meal as a colorful side dish, and with the addition of grilled fish, canned tuna, or grilled chicken breast, it can be presented as a main entrée.
Serves: 6-7 (Serving size: 2/3 cup salad)
Ingredients:
- 1 tsp. extra virgin olive oil
- 1 garlic clove, minced
- 1 tsp. fresh thyme, leaves only
- 3 Tbsps. cider vinegar
- 1 16 oz. can small white beans
- 1 cup diced firm tomatoes, such as Roma
- 1 Tbsp. green onion, sliced, white and pale green parts only
- 1 yellow bell pepper (any color will work), diced
- 1 cup hothouse cucumber, peeled and diced
- ¼ cup chopped fresh parsley
- 1 Tbsp. fresh lemon juice
- 1 tsp. honey
- Sea salt and freshly ground pepper to taste
- OPTIONAL: 2 Tbsps. crumbled reduced-fat feta cheese, 2-3 ounces grilled chicken or fish
Instructions:
- Heat 1 tsp. oil in small non-stick skillet over medium heat. Add thyme and garlic and sauté 30 seconds. Add vinegar and remove from heat. Combine vinegar mixture and beans in a bowl. Cover and chill 30 minutes.
- Combine next 7 ingredients in a bowl. Toss with bean mixture. Salt and pepper to taste.
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