Greek-style salad with cannellini beans

Boost the protein power in this family favourite salad with the addition of cannelini beans.

• 1 Lebanese cucumber
• 4 Roma tomatoes
• 1 red capsicum, deseeded, cut into 3cm cubes
• 1 small red onion, quartered, thinly sliced
• 400g can cannellini beans, drained, rinsed
• 1/2 cup pitted kalamata olives
• 180g low-fat feta, cubed
• 75g baby spinach leaves
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white wine vinegar

Energy 1070kJ	Fat saturated 4.90g
Fat Total 11.70g	Carbohydrate sugars g
Carbohydrate Total 16.60g	Dietary Fibre 6.50g
Protein 18.50g	Cholesterol 27.00mg
Sodium 638.00mg

All nutrition values are per serve.

1. Step 1

   Cut cucumber into quarters lengthways. Cut into 2cm pieces. Cut tomatoes in half lengthways. Cut into 2cm pieces.

2. Step 2

   Combine cucumber, tomatoes, capsicum, onion, cannellini beans, olives, feta and spinach in a large bowl. Drizzle with oil and vinegar. Season with salt and pepper. Toss gently to combine. Spoon into bowls. Serve.

Cannellini beans are white kidney-shaped beans. They're available dried or cooked - the cooked variety in cans. Before using canned beans, drain into a sieve then rinse until water runs clear. Pat dry with paper towels.