Tuscan Bean Salad

This. is. amazing.

I'm kinda a health nut. Well - I'm definitely a health nut!
It's been about two years since I've lost 50+ pounds and 4 since I became a vegetarian. As such, I'm very aware of what I eat and have to make sure I cover all my bases since meat is excluded. This recipe is divine as it adds protein from the beans, and is pretty low in calories since the majority of it is green beans. I'll make up a big batch of it and just add 1 cup of the mix to a small container of salad every morning for my lunch at work and it's about 200 calories and very filling!

From Gaida De Laurentis



Ingredients:
- 8 ounces of green beans cut into 1 to 2 inch pieces (I use about 12 ounces)
- 1 head of Romaine lettuce
- 1 can of cannelline beans, drained and rinsed
- 1/2 cup pitted black olives (I leave this out to keep it lower in calories)
- 1/2 red onion, cut into slivers
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ounce shaved parmasean (I only add this after I make my daily salads, not to the mix)

1. Bring a pot of salted water to a boil. Add grean beans and stir. Cook for about 2 minutes, or until beans are slightly tender (I cook for about 5). Transfer the cooked grean beans to a bowl of ice water and let cool for 3 minutes. Drain,

2. In a large bowl combine the grean beans with the cannelline beans, olives, and red onion. Toss to combine. Drizzle with lemon juice, olive oil, salt and pepper.

3. Add to salad and nom nom nom!



The way I make it produces about 4 cups or 4 salads for me. It's cheap, delicious and oh so good for you. Let me know if you try it!