As one of my (many) goals before turning 30 next month, I’ve been trying to adopt some healthier eating habits. Along with cutting some sugar out, we’ve added a few of the Whole 30 and Paleo eating principles into our diet this month, which means no dairy, grains, and processed foods, and a lot more vegetables and meats. It may sound like a tough love approach, but (most days) it feels pretty great to be eating healthy, and I’m lucky to have a partner like TH who is just as interested in shifting habits.
I’m already not a fan of super heavy mid-day meals, but starches like quinoa, pasta, or even whole-wheat crackers often make up a portion of my lunches. With these options out, I suddenly found myself pretty hungry after lunches last week, and realized I needed to come up with some full-flavored and filling dishes to get me through the day. This combination of fresh green beans and white beans offers just that, with a nice filling kick of protein, a refreshing zing of lemon zest and olives, and a healthy dose of olive oil and lemon juice. It’s great on its own as a side dish, but can also be served for lunch mixed into salad greens along with a hard-boiled egg and some tuna fish for even more protein.
Green Bean-White Bean Salad, adapted from Food & Wine
Servings: 6 to 8 portions
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
½ teaspoon fresh lemon zest
¼ cup chopped parsley
1½ cups white beans, drained from liquid
¾ pound fresh green beans, blanched and chopped
½ cup pitted green olives, chopped
Freshly ground black pepper
In a large bowl, combine the olive oil, lemon juice, lemon zest, and fresh parsley. Add the white beans, green beans, and chopped olives and stir together. Season with salt and pepper and serve.