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Easy Greek Bean Salad
This protein rich, quick prep salad is perfect for a busy weeknight dinner or portioned for grab and go lunches.
Prep Time: 00:20
Cook Time: 00:10
2 eggs, hard boiled and sliced
2 cups of leafy greens
15 oz. can blackeye beans, drained and rinsed
1/3 cup crumbled feta cheese
5 oz. can tuna in water
1/2 cup diced pepper (any color, i used orange and yellow)
1/4 cup greek salad dressing (i used gazebo room)
1/2 cup diced cucumber
2 tbs diced onion
1/2 cup assorted, pitted olives
1In a large bowl, combine rinsed and drained beans, onion, peppers, a few diced olives, feta and salad dressing.
2To assemble, divide greens onto four plates, top with portioned bean salad, tuna, half egg per plate, cucumber and olives.
To prep for lunch, separate lettuce from bean salad. Store in refrigerator for up to four days.
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