"Sam and his crew are the new custodians
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Recipes | 28 by Sam Wood
founder, IQS
 

Winter Green and White Bean Salad with Mint + Olives

By Sarah Todd

I Quit Sugar: Winter Bean Salad
  • 4 servings
  • Prep - 10 mins
    Cooking - 5 mins
  • Total - 15 mins
I Quit Sugar: Winter Bean Salad

This Winter Green and White Bean Salad with Mint will have you sorted come midweek lunches.  

Servings: 4
Preparation: 10 mins
Cooking: 5 mins

Ingredients

Salad

  • 3 large handfuls (3 cups) bitter winter greens, such as dandelion leaves, wild rocket or frisee, stems discarded.
  • sea salt.
  • 400 g tin cannellini beans, drained, rinsed.
  • 1/2 small onion, finely sliced.
  • 8 pitted green olives, sliced.
  • 1/4 cup mint leaves.
  • freshly ground black pepper.

Lemon Dressing

  • 1/3 cup (80mL) extra virgin olive oil.
  • 1 teaspoon finely grated lemon zest.
  • 2 tablespoons lemon juice.

Directions

1. Cook the greens (except for rocket, if using) in a large heavy-based saucepan of salted boiling water for 4 minutes or until tender. Drain and leave to cool, then lightly squeeze out the excess water. Roughly chop the greens.

2. To make the dressing, place the olive oil, lemon zest and lemon juice in a small bowl and whisk to combine. Set aside.

3. Place the greens, cannellini beans, onion, olives and mint in a large shallow bowl, then stir well to combine. Spoon over the dressing, season with salt and pepper, then divide among 4 bowls and serve.


This Winter Green and White Bean Salad with Mint will have you sorted come midweek lunches.

Ingredients

Salad

  • 3 large handfuls (3 cups) bitter winter greens, such as dandelion leaves, wild rocket or frisee, stems discarded.
  • sea salt.
  • 400 g tin cannellini beans, drained, rinsed.
  • 1/2 small onion, finely sliced.
  • 8 pitted green olives, sliced.
  • 1/4 cup mint leaves.
  • freshly ground black pepper.

Lemon Dressing

  • 1/3 cup (80mL) extra virgin olive oil.
  • 1 teaspoon finely grated lemon zest.
  • 2 tablespoons lemon juice.

Directions

1. Cook the greens (except for rocket, if using) in a large heavy-based saucepan of salted boiling water for 4 minutes or until tender. Drain and leave to cool, then lightly squeeze out the excess water. Roughly chop the greens.

2. To make the dressing, place the olive oil, lemon zest and lemon juice in a small bowl and whisk to combine. Set aside.

3. Place the greens, cannellini beans, onion, olives and mint in a large shallow bowl, then stir well to combine. Spoon over the dressing, season with salt and pepper, then divide among 4 bowls and serve.