This healthful combination of eggs, white beans and olives has a deliciously Mediterranean flavor and tastes great on whole-wheat toast with romaine lettuce.
Egg Salad with White Beans
Makes 4 servings (2 1/2 cups egg salad mixture.)
- 4 hard-cooked eggs
- 1 cup canned small white beans, rinsed and drained
- 3 Tbsp. chopped Kalamata olives
- 2 Tbsp. minced chives
- 1 tsp. Dijon-style mustard
- 3 dashes hot pepper sauce, or to taste
- 1/2 tsp. ground black pepper
- 8 Boston lettuce leaves
- 8 slices seedless cucumber, cut diagonally
- 1 large tomato, cut in 8 wedges
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. salt
- 2 tsp. extra-virgin olive oil
Per serving: 167 calories, 7 g. total fat (2 g. saturated fat), 14 g. carbohydrate, 10 g. protein, 3 g. dietary fiber, 266 mg. sodium.
“Something Different” is written for the American Institute for Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy and recipe creator for AICR’s Stopping Cancer Before It Starts.
AICR offers a Nutrition Hotline (1-800-843-8114) 9 a.m. to 5 p.m. ET Monday-Friday. This free service allows you to ask a registered dietitian questions about diet, nutrition and cancer. AICR is the only major cancer charity focused exclusively on the link between diet, nutrition and cancer. It provides a range of education programs that help Americans learn to make changes for lower cancer risk. AICR also supports innovative research in cancer prevention and treatment at universities, hospitals and research centers across the U.S. It has provided more than $86 million for research in diet, nutrition and cancer. AICR’s Web address is www.aicr.org. AICR is a member of the World Cancer Research Fund International.