Nourish your eyes with vitamin C and zinc with this tangy salad. The cannellini beans provide the zinc, which helps protect your eyes from damaging light and the lemon dressing is filled with vitamin C and antioxidants that help reduce the risk of macular degeneration and cataracts. 


In fact, the ingredients in this salad are good for every part of you! Enjoy it as a lunch or as a side but mainly appreciate for all its health benefits.

Cannellini beans in the water



-8 ounces green beans cut into 1 to 2-inch pieces (about 2 cups) or uncut

-1 (15-ounce) can cannellini beans, drained and rinsed

-½-cup pitted black olives

-1/2 red onion, cut into slivers

-1 lemon, juiced

-¼-cup extra-virgin olive oil

-Kosher salt

-Freshly ground black pepper

-1 ounce (about 1/2 cup) shaved Parmesan, optional


Over high heat, bring a medium pot of salted water to a boil. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Once the green beans are cooked transfer them to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper to taste, and toss to coat. Top with shaved Parmesan and serve.



Red onion on a cutting board