At the beginning of the week, I’m chanting the healthy mantra: I’m going to prep my meals, I’m going to eat lots of veg. I’m going to prep my meals….
By many Thursdays I’ve spiraled to: Have you tried that taco/bbq/sandwich place around the corner? (as I try to discreetly, yet guiltily, wipe sauce from my hands and attempt to forget the $12 that I just spent because I was too busy the previous night studying/writing/watching Modern Family to actually prepare my lunch for the next day).
Seriously, how hard is it to make lunch? Well, sometimes, it’s really hard. Am I right?
The hours between 8 and 5 seem to slowly tick by at a pace that would make a turtle cry. But the hours between 6 pm and 9 pm fly by, right? You charge (or stumble…) through the door and into your home with the best intentions, but all of a sudden it’s an hour from bedtime and you’ve barely scraped through the evening chores.
This salad fixes your lunch problems. Make it on Sunday in a matter of minutes, divvy it up into 5 containers, and it’s done. It beats a traditional salad with greens because there’s no wilting by the end of the week, and the beans soak up the spices and moisture from the oil as the days go by, so they only get creamier and more flavorful. Plus, with all of those calories and dollars you save from not eating takeout, you’ll have plenty left over for some well-earned Friday night cocktails.
- 1 12 oz package of grape or cherry tomatoes
- 1 can cannellini beans
- 1/2 cup green olives
- 1/8 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon fresh parsley
- Salt and pepper to taste
- Cut tomatoes in half (or thirds for larger ones).
- Combine with beans and olives.
- Mix together olive oil, lemon juice, basil, salt, and pepper, then pour over beans and tomatoes.
- Sprinkle on fresh parsley and mix all ingredients together.
- Storage: Refrigerate up to 5 days.
- 1) Turn a plate upside down.
- 2) Put tomatoes on top.
- 3) Cover with another plate (that is right side up).
- 4) Hold the top plate with one hand to keep tomatoes securely in place.
- 5) Use a serrated knife to slice through all tomatoes.