White Bean Salad

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Small Red Onion diced
  • 2 Cloves Garlic
  • 2 Tablespoons Sun-dried Tomatoes (in summer, use fresh grape tomatoes)
  • 1 Can (15 ounce) Cannellini Beans drained
  • 2 Cups Fresh Greens sliced, of your choice (good choices are kale or chard, or a combination of greens)
  • 1 Pinch Sea Salt
  • Pepper to taste
  1. In a sauté pan, heat the olive oil on medium heat and then add the onions, garlic, and sun-dried tomatoes. Sauté until the onions begin to brown. Remove from heat and cool. Place the drained beans in a medium bowl. Add the onion mixture, fresh greens, salt, and pepper.
  2. Garnish with walnut pesto chicken and enjoy.
Nutritional analysis per serving

calories 411 • carbohydrates 69.4 g • fiber 27.5 g • protein 26.6 g • fat 4.6 g • cholesterol 0 mg • sodium 115 mg • calcium 220 mg

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