Husband-Tested in Alice’s Kitchen
Makes about 4 servings
I think I’ve found my new favorite lunch! This is the tastiest and the easiest salad that’s perfect for a simple lunch, a picnic or a party where you need to take something colorful and delicious. Serve this up with some fresh seasonal fruit and Simple Marinated Lentils or Marinated Baked Tempeh or Lemon Pepper Air-Fryer Tofu for a terrific dinner.
1 can (15.5 ounces) butter beans, drained and rinsed
½ large English cucumber or 3 small Persian cucumbers, thinly sliced on a bias
Scant ½ cup blanched sugar snap peas, very thinly sliced
20 cherry tomatoes, halved
¼ cup pickled red onions (I use Sumac Onion Salad.)
2 to 3 Tablespoons fresh parsley, chopped
2 teaspoons olive oil
1 medium sized lemon, juiced
1 Tablespoon + 1 teaspoon balsamic glaze
Salt and pepper, to taste
Vegan feta (optional)
Fresh herbs, such as dill or basil (optional)
Gently toss all the ingredients in a large bowl and serve. Store leftovers in the fridge.
Nutritional Information: (1 of 4 servings) 166 calories; 8 g protein; 4 g fat (1 g sat. fat); 26 g carbohydrates (19 g net carbs); 8 mg cholesterol; 5 g sugars; 7 g fiber; 34 mg vitamin C; 91 mg calcium; 3 mg iron; 545 mg potassium
