4th of July Potluck Dish by Whitney Vaughan

The 4th of July is approaching and maybe you’re attending a potluck lunch or dinner
with friends and family or just hanging out in your own backyard. Either way, you’ll
want to give this easy side dish a try. You can whip it together in less than 30 minutes
and be on your. The best part…it requires zero cooking.

It’s a take on pasta salad, but without the carbs that come with pasta. Or, you may
think of it as the classic bean dish but without all of the sugar of a baked beans dish.

White Bean & Tomato Salad
1/4c extra-virgin olive oil
1/2 lemon, squeezed
1/2tbsp apple cider vinegar
1/2tsp minced garlic
1/2tsp kosher salt
1/4tsp black pepper
2 (15oz) can cannellini beans, drained & rinsed
1/4c halved cherry tomatoes
2tbsp purple onion, diced
3tbsp crumbled feta cheese
1/4c chopped parley

1. Whisk together oil, lemon juice, vinegar, garlic,
salt & pepper in a large bowl.
2. Add remaining ingredients and stir well, making
sure ingredients are mixed and coated.

Servings: 6
Serving Size: 113g 
Macros: 15P/12F/23C 268cal 

There is a good chance you won’t be carrying a meal prep container or food scale with
you, so how much is enough or close to 113g? When you’re loading your plate up,
think about a portion size the size of your fist when adding carbs to your plate.
I would consider this side a smart carb because the carbs are coming from legumes
and veggies. You’re also getting in some protein from the legumes. Score! The fats
from this dish are coming from the seed oil (olive oil) and cheese. Again…smart
choices.
Wishing everyone a happy and safe 4th of July!