Sunday, December 23, 2012

"White Bean and Tomato Salad"

This recipe is one that every health conscious and busy body should love. It is flexible, Low calorie, and  it has the ability to withstand change and still taste great. This recipe tops the "Quick Recipe Charts!" and GREAT for All Seasons.



  • 15 oz can or 13/4 cups of Navy beans (cooked and drained) * Note: I hardly ever purchase or use canned foods, but if you prefer it... go for it.
  • 1 large tomato chopped or cherry tomatoes sliced in half.
  • 1/4 cup of fat-free Balsamic Vinaigrette.

Combine All, Mix well, Spoon mixture over a bib of lettuce or Fresh baby spinach and Serving with a hint of Black pepper.

*During the WINTER and FALL it can be served WARM.
*During the SPRING and SUMMER it can be served COOL.

:::You can add an array of fresh seasonings and  vegetables::: My favorites Variations are: Olives, Cucumber, Green/Sweet/ or Dried Onions, Celery, Fresh green, red, orange, or yellow peppers, Crushed red peppers, fresh or dried parsley or cilantro, I hardly ever use store brought dressings, therefore I use a mixture of Apple Cider Vinegar, Olive oil,salt and Italian seasoning, or simple lemon and/or lime juice.
"Eat Well-Live Well My family and Friends"

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