Since I’ve been on and off the “lose weight” wagon most of my life, I’ve learned a few things that help get me going when I jump back on. One thing that really gets me off on a good start is to always have healthy and filling snacks prepared and waiting in the fridge. That way when a craving hits, I can immediately access something that tastes good and keeps me on track. I keep a variety of bean, green and slaw salads ready to go. They also make great side dishes for family meals.
This is a hearty and filling recipe that should make everyone happy. It will last for days in the fridge and the longer it sits, the better it tastes.
- 1 can cannellini beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 jar marinated artichoke hearts, drained and halved
- 1/2 container plum tomatoes, cut in half
- 4 scallions, chopped
- 1/2 C chopped cilantro
- 1/4 C chopped basil
- 1/3 C cider vinegar
- 3 Tb olive oil
- 2 tsp agave syrup
- 1/2 tsp dry mustard
- 2 cloves garlic
- Salt and pepper to taste
Combine all bean salad ingredients into a large bowl. Place all vinaigrette dressing items into a deep container and using a hand blender, blend until smooth. Pour the dressing on top of the bean mix and coat well. Store in the refrigerator. The longer it marinates the better it tastes.
Makes 6 servings
Approximately 180 calories per serving