Warm bean salad with feta and arugula

Ingredients

• cooked beans: 3/4 cup, about 180 g
• feta: small piece, about 40 g
• arugula: about 50 g
• tomatoes: 1-2 pcs., about 100 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

Contains: Dairy

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• Cheese can be swapped for cottage cheese 80-100 g or tofu 100 g.
• If you need less salt, choose cottage cheese or unsalted cheese.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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