Mediterranean Salad Bowl
Beans are the base for this tasty creative lunch or dinner salad bowl featuring Mediterranean flavours.
Servings 1 bowl
Calories 385
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
Instructions
- 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.
Nutrition
Serving Size: 1bowl | Calories: 385 | Total Fat: 22g | Saturated Fat: 5g | Carbohydrate: 33g | Fibre: 8g | Sugars: 8g | Protein: 16g | Cholesterol: 19mg | Sodium: 384mg | Potassium: 585mg | Iron: 3mg