Brighten your spring table with this shirazi salad with feta, a vibrant, lettuce-free Persian staple that brings together crisp cucumbers, ripe tomatoes, white beans and red onion in a refreshing lime and dried mint dressing.

In celebration of Women's Health Month, this recipe features essential nutrients including vitamins A, C and K, which support skin health, bone strength, immune function and anti-inflammatory response. High in water content and fiber, shirazi is an excellent component of a healthy, balanced diet.

Culinary tip: The longer this salad sits, the more the flavors meld. Make it an hour ahead and let the lime juice do the work.

Ingredients

½ cup finely chopped red or yellow onion

Zest of 2 limes, optional

Juice of 2 large limes, approximately ¼ cup

Salt, to taste

3 Roma tomatoes, small dice

1 English cucumber, small dice

3 Tbsp. fresh parsley, chopped

3 Tbsp. cilantro, chopped

3 Tbsp. fresh dill, chopped

1 Tbsp. dried mint

Pepper, to taste

15 oz. can cannellini or great northern beans, rinsed and drained

3 Tbsp. extra virgin olive oil

Directions

1. Place onions in bowl and top with lime zest if using and lime juice and a pinch of salt. Stir to combine.

2. Add tomato, cucumber, parsley, cilantro, dill, and dried mint on top of the onion and do not stir. Let sit for 5-10 minutes to allow onions to pickle slightly.

3. Add salt and pepper to taste, beans, and olive oil to the bowl. Toss to combine and serve.

Nutrition Facts

Nutrition Facts

Serving size: 1/6 recipe

Calories: 150

Total Fat	7g	9%
Saturated Fat	1g	5%
Trans Fat	0g
Cholesterol	0mg	0%
Sodium	10g	0%
Total Carbohydrate	18g	7%
Dietary Fiber	5g	18%
Total Sugars	3g
Includes 0g Added Sugars		0%
Protein	6g	12%

This recipe was created in partnership with CU Anschutz Health and Wellness Center and adapted from www.themediterraneandish.com

Do you want to learn to cook healthier for yourself and your family? Check out the latest CU AHWC Cooking Series offerings by clicking here.

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