I am trying to lose weight again. It’s not so much about the weight itself, but how I feel. I just feel icky. I eat well 90% of the time, but it’s that other 10% (or the “I’ve had a bad day, better make some brownies” percent) that’s throwing me off. I need to focus on foods that are both healthy and filling again. Because if I’m full, I’m not going to want brownies. (Okay, maybe I’ll still want brownies.)
This Mediterranean Kidney Bean Salad is really simple, but it’s one of my favorite lunch recipes. When I first started Weight Watchers, I made this almost every week to have either for lunch (in which case, I’d have a larger portion) or as an afternoon snack. The protein and fiber in the beans helps you feel fuller for longer. I usually eat this on its own, but it’s also good as a filling for pita bread. This is one of those recipes that tastes better and better as the days go on, so be sure to save some for later!
A Mediterranean-inspired bean salad with a bright, lemony dressing.
- 4 tablespoons olive oil
- juice of 2 lemons
- salt and pepper (to taste)
- 3-15 oz. cans of kidney beans, rinsed well
- 2 cloves garlic, crushed
- 1 green pepper, chopped
- 6 green onions, thinly sliced
- 1 tbsp. parsley, chopped
- Whisk together olive oil, lemon juice, salt, and pepper in a large bowl. Add kidney beans, garlic, pepper, onions, and parsley and stir until combined.