Today’s Friday Faves is all about letting simple ingredients do the work. This lemony white bean salad comes together easily, with bright, clean flavors and no oil or broth needed.
Lemony White Bean Salad
Serves 2–3
You’ll need:
- 2 cups cooked white beans (cannellini or navy), rinsed and drained
- 1½ to 2 tablespoons fresh lemon juice (to taste)
- 1 tablespoon finely minced shallot
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- 1 cup chopped fresh spinach
Optional topping suggestions:
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata olives, sliced
In a small bowl, whisk together the lemon juice, minced shallot, dried oregano, salt and pepper. Let it sit for a minute so the flavors soften and come together.
Place the white beans in a large bowl and drizzle the dressing over them. Gently toss to coat, allowing the beans to absorb the lemony flavor.
Fold in the spinach and red onion, cherry tomatoes and Kalamata olives (if using).
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
