Marinated White Beans, Roasted Veggies + Feta

I FINALLY watched the entire Salt Fat Acid Heat series with Samin Nosrat and I became super inspired by this bean + veggie salad she makes in the Heat episode. It included a ton of beautiful roasted veggies, marinated white beans, feta and herbs.

Jack is a fan of beans, feta and roasted veggies, so I thought this would be a perfect meal for him for lunch or dinner (how I served in his lunchbox shown here). I used canned cannellini beans (Samin used dried and cooked hers) and paired it with the roasted carrots and broccoli I make every week.

This was a super successful meal for us and will give you leftovers for a few days. And once the veggies are roasted, there is no-cook necessary to serve this again the next day!

Ingredients

• 1/2 teaspoon shallot, finely diced

• 1 tablespoon red wine vinegar

• 3 tablespoons extra virgin olive oil

• Salt and black pepper to taste

• 1 can cannellini beans, drained and rinsed

• Feta cheese

• Roasted broccoli and carrots (see my recipe for these or you can use your veggies of choice)

Instructions

1. Place shallot and red wine vinegar in a mason jar or small bowl. Let sit for 15 minutes

2. Add olive oil, pinch of salt and pepper. Stir/shake to combine (taste with a veggie or bean to see if it needs seasoning adjusted)

3. Add beans to a bowl and top with marinade, folding gently to get all beans coated

4. Add some chopped feta and serve with roasted veggies and some whole wheat or sprouted grain bread

NOTE: you can also keep marinade in the jar in the refrigerator and mix on top of a smaller portion of beans, too if you don’t want to use the entire can right away. Marinade will keep for 3 days.

Served for lunch with toast sticks