White Bean Salad
The (in)credible science
The production of organic spices reduces the potential for consumption of harmful pesticide residues, which are amplified in dried products where residues can concentrate.
The perfect white bean salad that we enjoy all season round, filling enough for lunch or adding it as a side dish!
Prep time: 20 minutes
Cook time: 0 minutes
For the dressing:
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon Simply Organic Oregano
2 teaspoons Simply Organic Garlic Powder
1 teaspoon salt
½ teaspoon Simply Organic Black Pepper
For the Salad:
1 can (13.5 ounces) of white beans, washed, strained and dried
¼ cup fresh dill
1/2 cup Greek feta
1/4 cup chopped or sliced red onions
1 cup halved red cherry tomatoes
To make the dressing: In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt and black pepper. Using a fork, whisk aggressively until an emulsified consistency develops.
To make the salad: In a large salad bowl, add beans, lemon juice, feta cheese, red onions and cherry tomatoes. Add the desired amount of dressing and gently toss to combine.
Salad will last up to 1 week in a tightly sealed container in the refrigerator.
If you do not have lemon, use any type of vinegar.