PCOS Vegetarian Italian Recipes: Lunch - Italian Bean and Veggie Salad
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
Grocery list: mixed beans, mixed vegetables, fresh basil, extra virgin olive oil, balsamic vinegar, salt, pepper. This salad has a low GI due to the high fiber content from the beans and vegetables.
Ingredients
1 cup of mixed beans (kidney, cannellini, chickpeas), 2 cups of mixed vegetables (bell peppers, cucumbers, tomatoes), 1/4 cup of chopped fresh basil, 2 tablespoons of extra virgin olive oil, 1 tablespoon of balsamic vinegar, Salt and pepper to taste
Instructions
1. Rinse and drain the beans. 2. Chop the vegetables into bite-sized pieces. 3. Combine beans, vegetables, and basil in a large bowl. 4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. 5. Pour the dressing over the salad and toss to combine. 6. Serve immediately or refrigerate for later use.
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