This White Bean and Basil Salad is perfect on top of Ryvita Crispbreads for a quick, nutritious and easy lunch!
I can’t be the only person who dreads making lunch. As a matter of fact, I know I’m not the only person who struggles with it, because it’s something that I talk about with my clients and Thriving on Plant-Based Fundamentals students all the time. The last thing I want to do when I’m in the middle of a productive workday is to take the time to make a meal, but as a Dietitian, I know how important it is to make sure that we’re keeping ourselves fueled and energized throughout the day with nutritious meals and snacks.
Isn’t there a way to eat something really nutritious and delicious for lunch, but that doesn’t take a ton of precious time to prepare?
Cue this White Bean & Basil Salad. This is the perfect recipe to whip up when you have no time but still want something filling, nutritious and that will keep you powered through the afternoon. The best part? It’s absolutely delicious! I’ve been making this every week since developing the recipe.
One of my favorite ways to enjoy this White Bean & Basil Salad is on top of Ryvita Rye Crispbread! I love these Ryvita Crispbreads because they have 4 grams of fibre per serving. If you know me, you know getting enough fibre is so important, and Ryvita is making the process easier and more delicious.
There are two different types of fibre- soluble and insoluble- and they’re both equally important. Insoluble fibre can be found in nuts and seeds and isn’t digested, so it passes through the body. Soluble fibre is found in whole grains like rye, oats, and barley and is digested by the body, adding bulk to stool. Ryvita Crispbreads are a great source of both soluble and insoluble fibre. Fibre helps us to stay fuller for longer, regulate our blood sugar, and helps with having regular bowel movements. If you can’t tell, getting enough fibre in our daily eating pattern is so important!
When I’m trying to come up with energizing lunch options, I try to make sure they’re a good source of fibre, protein, and fat. Top these Ryvita Crispbreads with this White Bean & Basil salad, which is packed with protein from the white beans and healthy fats from the extra virgin olive oil and avocado.
White beans: I’ve used white kidney beans for this recipe, but cannellini beans, white navy beans, or even chickpeas would work well! White beans are an incredible source of plant-based protein, iron, calcium and fibre.
Spinach: I’ve added chopped spinach to this recipe for an easy source of veggies and some extra nutrients! Feel free to add any other vegetables that you’d like- red bell pepper, cucumber or even celery would all be delicious.
Basil: Basil gives this bean salad recipe such a delicious, slightly sweet flavour. If you don’t have basil on hand you can try omitting it, but fair warning that the recipe won’t be nearly as delicious!
Red onion: I’ve added red onion to add some flavor, plus a beautiful color!
Balsamic Vinegar: Balsamic vinegar gives this White Bean & Basil Salad a slightly sweet, acidic flavour and totally ties the whole dish together.
Ryvita Crispbread: The base of the dish! An incredible source of fiber and has 3 grams of protein per two crispbreads. I recommend topping the crispbread with smashed avocado or hummus to make the recipe even more scrumptious!
White Bean & Basil Salad
This White Bean & Basil Salad makes the perfect quick, easy and delicious lunch option that comes together in just 15-minutes!
- 8 Ryvita Rye Crispbread
- 540 mL white beans drained and rinsed (if using canned)
- 1 avocado mashed (Optional)
- 1/4 red onion diced
- 1/2 cup chopped spinach
- 1/4 cup basil chopped
- 1 large clove of garlic minced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
Add all ingredients, besides Ryvita Rye Crispbread and avocado, into a large bowl. Stir to combine.
Top Ryvita Rye Crispbreads with mashed avocado and 2-3 spoonfuls of bean mixture. Serve and enjoy!
This recipe was kindly sponsored by Ryvita Canada. All opinions are my own.
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