Page 62 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

1 (15-oz.) can kidney 1. In a medium bowl, combine the beans,
beans, drained and chickpeas, peppers, cucumber, onions, capers and
rinsed
fresh herbs. Mix using a wooden spoon until
1 (15-oz.) can evenly combined. LUNCH
cannellini beans,
drained and rinsed 2. In a small bowl, combine all the vinaigrette

1 (15-oz.) can ingredients. Whisk vigorously to combine.
chickpeas, cooked 3. Add the vinaigrette and cucumber to the salad

1 green bell pepper, bowl. Toss to coat.
cored and chopped
4. For the best results, cover and refrigerate for a
1 red bell pepper, bit before serving so that the beans soak up the THE MEDITERRANEAN REFRESH
cored and chopped vinaigrette flavors. Give the salad another quick
½ English cucumber, toss before serving!
diced
1 cup chopped red NUTRITION DATA FOR 1 SERVING:
onions
Calories 211kcal Sodium 476mg
1½ tbsp. capers Total Carbohydrates 28g Potassium 340mg
1 cup chopped fresh Protein 10g Dietary Fiber 6g
parsley Total Fat 8g Sugars 4g
Saturated Fat 1g Vitamin A 2% Daily Value
10–15 fresh mint Polyunsaturated Fat 4g Vitamin C 5% Daily Value
leaves, torn or gently Monounsaturated Fat 2g Calcium 6% Daily Value
chopped
Trans Fat 1g Iron 15% Daily Value
10–15 fresh basil Cholesterol 0mg
leaves, torn or gently
chopped

FOR THE GARLIC-
DIJON VINAIGRETTE:
¼ cup extra-virgin
olive oil
2 tbsp. lemon juice
½ tbsp. Dijon mustard

1–2 cloves garlic,
minced

1 tsp. sugar
salt and black pepper

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