Name: Mediterranean Salad Bowl
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup (125 mL) cooked or canned white beans, drained & rinsed (see notes); 1 ripe tomato, sliced; 1 small fresh buffalo mozzarella, sliced (see notes); 4 slices purple onion; 5-6 pitted black olives; fresh herbs: basil, oregano, thyme; 1 Tbsp (15 mL) canola oil, cold pressed, if available; 1 Tbsp (15 mL) wine vinegar; 1 tsp (5 mL) liquid honey; 1 clove garlic, minced; salt & fresh ground pepper, to taste

Nutrition

Serving Size: 1 bowl Calories: 385 Total Fat: 22 g Saturated Fat: 5 g Carbohydrate: 33 g Fibre: 8 g Sugars: 8 g Protein: 16 g Cholesterol: 19 mg Sodium: 384 mg Potassium: 585 mg Iron: 3 mg

Ingredients

1/2 cup (125 mL) cooked or canned white beans, drained & rinsed (see notes)
1 ripe tomato, sliced
1 small fresh buffalo mozzarella, sliced (see notes)
4 slices purple onion
5-6 pitted black olives
fresh herbs: basil, oregano, thyme

Dressing

1 Tbsp (15 mL) canola oil, cold pressed, if available
1 Tbsp (15 mL) wine vinegar
1 tsp (5 mL) liquid honey
1 clove garlic, minced
salt & fresh ground pepper, to taste

Directions

Layer beans, tomato, mozzarella, onion, olives and herbs in your favourite bowl.
Whisk together oil, vinegar, honey and garlic; drizzle over bowl. Season to taste.

Notes

White beans to use include navy, Great Northern, white kidney or cannellini beans.
A 19 oz (540 mL) of beans, drained and rinsed, yields 2 cups (500 mL) cooked beans. Leftover beans can be stored in an airtight container in the refrigerator for 1-3 days or frozen for up to 6 months.
Buffalo mozzarella is a type of fresh cheese. You can also use bocconcini or provolone cheese.

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Mediterranean Salad Bowl