Broccoli & Tomato Bean Salad

Servings: 4

White beans have a high nutrient density, a fairly low calorie count, and a great deal of fiber and protein, which means they may help you maintain a healthy weight. Foods that contain substantial amounts of fiber and protein have been proven to encourage feelings of fullness, reducing the chances that you will overeat. Meanwhile, broccoli is a good source of calcium, phosphorus, zinc, and vitamins K, A, and C, all of which are vital nutrients for maintaining strong, healthy bones.

INGREDIENTS:

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup broccoli florets
4 large tomatoes, chopped
1 teaspoon salt
½ teaspoon ground black pepper
2 cups canned cannellini beans, drained and rinsed

INSTRUCTIONS:

1. Heat the olive oil in a non-stick skillet over medium-high heat. Add the onion and garlic and cook for 5 minutes, until the onions soften. Add the broccoli and  cook, stirring occasionally, for 5 more minutes.
2. Add the tomatoes, salt, and pepper and cook for another 5 minutes. Stir in the beans and cook for 5 minutes more, then remove from the heat.
3. Allow to cool for 5 minutes before serving.

NUTRITION • per one serving • 

Calories 444
Total Fat 8.07 g 12%
Saturated Fat 1.2 g 6%
Polyunsaturated Fat 1.2 g —
Monounsaturated Fat 5 g —
Trans Fat — 
Cholesterol — 
Sodium 1165 mg 49%
Total Carbohydrates 71 g 24%
Dietary Fiber 18 g 72%
Total Sugars 7 g —
Protein 25.8 g 52%
Vitamin A 403 mcg 41%
Vitamin C 44.2 mcg 74%
Vitamin D — —
Potassium 1882 mg —
Calcium 256 mg 26%
Iron 9.66 mg 54%

This AMAZING Recipe can be found in my Mediterranean Meals Under 30 Minutes Cookbook here