White Beans DAY

White Beans DAY

Ingredients:
1 can (15 ounces) white beans (such as cannellini), rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 large tomato, chopped
2 ribs celery, finely chopped
½ red onion, finely chopped
2 tablespoons minced fresh flat-leaf parsley or cilantro
⅓ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, minced (optional)
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
8–12 romaine lettuce leaves or 1 head Belgian endive
In a large bowl, combine the beans, tomato, celery, onion, and parsley or cilantro.
In a small bowl, whisk together the vinegar, oil, garlic (if using), salt, and pepper. Add the dressing to
the beans and toss lightly. Serve immediately or store in the refrigerator for up to 3 days. This dish
actually tastes better the next day. Serve with the romaine or endive leaves for scooping.
Makes 4 servings
LUNCH
DAY
10
Lentil-Carrot Salad
Warm lentil salad is a traditional French bistro dish, often served with lamb or other red meat.
I make a lighter version and offer it warm, cold, or at room temperature on a bed of greens.
Grilled salmon or a small piece of goat cheese makes this a main course.
TOTAL TIME: 45 MINUTES