A Tale of Two White Bean Salads

I'm not sure why, but I've been loving white beans lately. They, like other legumes, are are great way to get some extra protein and fiber into your diet. Plus, they're tasty. I made two white bean salads within the past couple weeks--one was my own recipe and one I found on 101 Cookbooks--and I've shared them with you below.

Greek Tuna and White Bean Salad
I made this salad after work one day when I needed something quick to round out some leftover vegetable soup. It took me less than 15 minutes to make, and was delicious!

1 - 5 oz. can of tuna, drained (packed in water, no salt added)
1 - can of white beans, drained (cannelini, great northern, navy, or white kidney)
a handful of cherry tomatoes, halved
a slightly smaller handful of kalamata olives, halved
1/3 cup crumbled feta cheese
1 Tbs. chopped fresh oregano (or 1 tsp. dried)
1 Tbs. olive oil
2 Tbs. fresh lemon juice
salt and pepper

In a medium bowl, combine the tuna, white beans, tomatoes, olives, feta, and oregano. In a smaller bowl, combine the olive oil and lemon juice. Pour the dressing over the salad and mix well. Salt and pepper to taste.

Carrot, Dill, and White Bean Salad
The second white bean salad was devoured by my book club before I had a chance to photograph it. OK--actually, I forgot. But there's a lovely photo here, along with the recipe. I was in a hurry and also forgot the brown sugar, but didn't miss it. This would be a lovely side dish with grilled fish or chicken, or it could be a main dish with a green salad and fresh bread.

Enjoy!