Good Eats: White Bean, Tomato & Cucumber Salad

May 7th, 2014 • BY

Quick and easy, this lean, protein- and carb-rich recipe for White Bean, Tomato and Cucumber Salad is designed for athletes. It’s culled from the Racing Weight Cookbook ($24.95), by Matt Fitzgerald and Georgie Fear, RD. This cookbook has a wealth of 100 lean, light, and energy-packed recipes that will help athletes dial in their ideal weight without compromising performance.

This delicious high-fiber salad can be a welcome change of pace from lettuce-based salads. Allowing it to sit for at least 30 minutes before enjoying helps the flavors meld, and it’s even better the second day.

White Bean, Tomato & Cucumber Salad

2 Servings // 10 Minutes Plus 30 Minutes to Chill

Recipe profile: Vegetarian

1 15-ounce can white beans (Great Northern or cannellini), rinsed and drained

1 pint cherry or grape tomatoes, quartered

1 large cucumber, chopped (seeded and peeled, if desired)

2/3 cup red onion, chopped

2/3 cup fresh parsley, chopped

¼ cup white or red wine vinegar

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¹/8 teaspoon black pepper

Combine all ingredients in a large mixing bowl and stir gently to combine. Refrigerate until ready to serve.

Store leftovers in refrigerator for up to 5 days.

Intel Per serving: 379 calories, 16 g fat, 45 g total carbohydrate, 15 g dietary fiber, 16 g protein

TIP: When buying canned tomatoes and beans, look for varieties without added salt.

Racing Weight Cookbook 

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