White Bean Crunch Salad

1 can cannellini beans 1 cucumber 1 cup cherry tomatoes 1/4 red onion Fresh parsley 1 tbsp olive oil 1 tbsp lemon juice 1 tsp Dijon mustard Where I went wrong: Fresh herbs genuinely matter here. it's better after it's rested over-chopping kills the crunch Steal this: Extra squeeze of lemon before serving, and keep the dressing separate if you're prepping ahead so it never goes soggy. The point: Everyone preaches fibre. almost nobody mentions how stupidly easy it is to hit once beans are in the rotation. Macros: 340 cal 16g protein. 38g carbs 12g fat. 11g fibre

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Drain and rinse the beans well, this washes off the tinny liquid that makes a salad taste flat. 2. Chop the cucumber, tomatoes and onion into chunky, bite-sized pieces, big chunks keep the crunch. 3. Whisk the oil, lemon and Dijon into a dressing in a separate bowl. 4. Toss everything with the parsley. 5. Let it rest 15 mins so the beans drink up the dressing.