Chopped Greek Salads with White Beans & Fresh Mint

Chopped Greek Salads

with White Beans & Fresh Mint

lunch

10 minutes or less Seasonal Menu One bowl Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free Nut-Free Soy-Free Mediterranean Grain Bowl Salad Beans/Legumes Lunch
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
270
FAT
3g
CARBOHYDRATES
52g
PROTEIN
16g

MAIN INGREDIENTS

  1. 13.4 oz cannellini beans
  2. 6 oz precooked quinoa
  3. 1 cucumber
  4. 1 shallot
  5. ¼ oz fresh mint
  6. 1 lemon
  7. 4 oz roasted red peppers
Allergens: N/A
Nutrition

INSTRUCTIONS

1
Prepare the bowls

Drain and rinse the cannellini beans. Add the quinoa to a medium bowl and microwave for 1 minute. Dice the cucumber. Peel and mince the shallot. Pick the mint leaves from the stems and roughly chop. Halve the lemon. Drain the roasted red peppers.

2
Serve

Add the cannellini beans, diced cucumber, minced shallot, mint leaves, lemon juice, roasted red peppers, 1 tbsp olive oil, and a pinch of salt and pepper to the cooked quinoa and toss to combine. Divide the chopped Greek salad between serving bowls.