Mediterranean Salad Bowl
Beans are the base for this tasty creative lunch or dinner bowl featuring Mediterranean flavours.
- Pulse
- Beans
- Prep Time
- 5 minutes
- Makes
- 1 bowl
Nutrition
- Serving Size 1 bowl
- Calories 385
- Fat 22 g
- Saturated Fat 5 g
- Cholesterol 19 mg
- Carbohydrate 33 g
- Fibre 8 g
- Sugars 8 g
- Protein 16 g
- Sodium 384 mg
- Potassium 585 mg
- Folate 134 mcg
- Iron 3 mg
Ingredients
- 1/2 cup (125 mL) cooked or canned white beans, drained & rinsed (see tips)
- 1 ripe tomato, sliced
- 1 small fresh buffalo mozzarella, sliced
- 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 garlic clove, minced
- salt & fresh ground pepper to taste
Dressing
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.
tip
- White beans to use include navy, Great Northern, white kidney or cannellini beans.
- 1 can (19 oz/540 mL) beans yields 2 cups (500 mL) beans, drained & rinsed.
- 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 boconccini or provalone cheese.
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