Monday: dinner with friends
Tuesday: Snobby Joe with Pineapple slaw
Wednesday: White Bean Salad
Ingredients
2 (15 oz/425 g) cans cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ small red onion, thinly sliced
¼ cup chopped fresh parsley
2 tbsp chopped fresh basil
¼ cup tofu feta
2 tbsp olive brine
1/4 cup olives
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
½ tsp dried oregano
Salt and black pepper, to taste
Instructions
In a large bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, parsley, basil, and feta (if using).
In a small bowl, whisk together the olive brine, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently until evenly coated.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.
In a large bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, parsley, basil, and feta (if using).
In a small bowl, whisk together the olive brine, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently until evenly coated.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.
Thursday: leftovers
Friday: Black Bean Soup
Saturday: Mexican over rice
Sunday: Spaghetti
