We did a lot of road tripping this summer.
How much, you ask?
Around 5000 miles.
And while I clearly love a good road trip, I start to lose my mind unless I have a cooler packed with fresh food that leaves me feeling good in my body. So I’m always on the hunt for nutrient-dense foods I can prep in advance and pull out at a rest stop.
This dense bean salad saw us through the 3-day drive from Ohio to Utah and again for the trip home 5 weeks later. What originally started out as a Smitten Kitchen recipe, has morphed into a family favorite that my college kids are now meal prepping to eat during the week. It only dirties one bowl, keeps extremely well in the fridge, and is full of flavor, fiber and nutrients.
So why am I sharing it here? Because fiber is sooooooo important as we age and most of us don’t eat nearly enough. Want to lower your risk for colon cancer, have a healthy microbiome and an easier time maintaining your weight through menopause and beyond? Eat 25-35 grams of fiber daily. This salad will help you get there!
Without further ado:
For the salad:
3 15-ounce cans cannellini beans, drained and rinsed
2 large bell peppers (red, orange or yellow)
1 cup Persian cucumber, quartered and sliced
1 cup cherry tomatoes, halved
1 cup radicchio, cut into bite-size pieces
4 ounces very thinly sliced soppressata, cut into very thin strips (optional)
Mini mozzarella balls or feta cheese, to taste (optional)
For the dressing:
6 tablespoons extra-virgin olive oil
4 tablespoons sherry or red wine vinegar
2 garlic cloves
1 tablespoon freshly-squeezed lemon juice
1 teaspoon fine sea salt
1 teaspoons dried oregano
Freshly ground black pepper or red pepper flakes
1/4 cup chopped fresh flat-leaf parsley
Combine all ingredients into a bowl and stir until well combined. Taste and adjust seasonings and lemon juice until you’re happy. Eat immediately or refrigerate and enjoy over the next 5 days.
Happy eating!
xo, Rebecca
P.S. The comments!!!