I don’t know about you, but sometimes I get into a lunch rut. I can only take so many thrown-together salads or peanut butter and jelly sandwiches. I have found that the easiest way to ensure that I have a delicious and nutritious lunch is to prep my lunches for the week on Sunday. The Sunday prep for this lunch literally takes 10 minutes. All you have to do each weeknight (or morning) is throw some into a container and top with avocado. So easy. The white beans are a low calorie protein that will keep you feeling full for the rest of the day. You also get a whole serving of veggies from the tomatoes and cucumber. If the onion is too strong for you, try chopping and soaking the onion in cold water for about 10 minutes. This preserves the flavor, but removes the harsh aftertaste. No onion breath here. Eat with a piece of fruit for a balanced and filling lunch!
Active Time: 10 minutes Total Time: 10 minutes
2 cans cannellini beans, drained and rinsed
¼ red onion, chopped
1 pint grape tomatoes, quartered
½ a hothouse cucumber, sliced and quartered
1 tbsp extra virgin olive oil
1 tbsp white wine vinegar
salt and pepper, to taste
2.5 avocados, reserved*
Combine first 4 ingredients in a large bowl. Combine olive oil and vinegar in a small bowl and wisk. Pour over bean mixture and toss to coat. Add salt and pepper to taste.
*If eating entire recipe immediately, chop avocado and add in as well. If making portions for lunch or only eating one serving, scoop 1 cup of the bean mixture into smaller bowl or container and only add ½ an avocado to your portion. Continue to cut and add avocado to each serving, to keep it from browning.
Nutrition Information per serving:
Calories: 325 Fat: 18g Carbs: 39g Protein: 12g Sodium: 554mg Sugar: 3g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.