This salad can be made as a vegetarian option or if you want to cut down on the carbs or eat it bean free, then replace the beans half/half or completely with chicken.
You can use canned beans but make sure you rinse them well before adding to the salad. Or if you prefer you can prepare beans from dried ones. If you don’t know how, read this. You can save money by doing it this way and if you cook up a big batch and freeze them it can still be just as convenient.
This is a very satisfying fresh meal, providing loads of awesome nutritional benefits. And the addition of olives and olive oil provide a healthy dose of monounsaturated fats, which are well know for helping to reduce inflammation.
If you’re not on my email list, be sure to click here to subscribe to my weekly nutrition newsletter, I’ve loads of great recipes and nutrition tips to come and I’d love to share them with you.
- Servings: 2
- Prep time: 5 minutes
- 1 baby romaine/ cos lettuce – end removed, washed, and roughly chopped
- 1 small red bell pepper – deseeded and sliced
- 12 cherry tomatoes
- 12 kalamata olives
- 3/4 cup cooked borlotti beans – or any bean of your choice
- 65 g feta – diced (optional)
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried mixed herbs
- 2-3 drops liquid stevia extract
- Mix all the salad ingredients in a large bowl.
- Put the vinaigrette ingredients in a jar or container with a lid, and shake well to combine.
- Serve salad topped with vinaigrette.
Calories 359 | Total Fat 27 g | Sat Fat 8 g | Poly: 2 g | Mono: 12 g | Total Carbs 22 g | Fiber 6 g | Net Carbs 14 g | Protein 11 g
Please pin it, tweet it, or share it around