Last updated on November 18th, 2020 at 11:47 am
This white bean salad with corn and spinach is so satisfying and light, it’s definitely becoming one of my favorite lunches this summer.
As if the irresistible combination of delicious white beans and corn wasn’t enough, this salad is full of awesome summer vegetables and creamy feta cheese that goes with everything and makes life worth living.
Fun fact: I’ve never been a huge salad fan.
And now you’re like: “You obviously have no idea what fun is!”
Okay, so it’s not a fun fact…it’s not even an interesting fact, it’s just a fact.
However, if you had told me that I would be eating a salad for lunch a few years ago, I would probably spit in your face and scream “NEVER” while running away. Please excuse my imaginary behavior.
Please excuse my rude and very imaginary behavior.
Salad for me was always just a bunch of leaves chopped and thrown together in a bowl. That’s it. You know what I like? A bunch of pizzas, chopped and thrown together in a bowl.
Salad = Not the same.
So a few years ago I was totally out of ideas about what to eat for lunch at work. I know, I need some serious help. Forget about world hunger, what am I having for lunch?
I always had either my favorite pizza OR a sandwich, a falafel. Basically, anything made almost entirely out of a freshly baked delicious white flour dough. Mmmmmmmm, gluten!
And then I started gaining weight, feeling annoyed at every word my colleagues said, my skin was pale with a few shades of gray, some breakouts and cracked mouth corners. Oh, yeah I was a joy to be around.
It took a little while, but thanks to my friend Google I understood that this is probably because I’m not getting any vitamins. Or minerals.
For breakfast, I would have coffee or you know… – nothing, and for dinner maybe more pizza. Top that with 3 snickers as an afternoon snack. My body was starving for nutrients.
I decided to change that. It was a little difficult because at work everyone would still be eating pasta or chicken and wasn’t really into salads.
However, this did not stop me: every morning I would wake up and start making a salad for lunch break that day.
I started feeling better, my salads started tasting better as I added not just lettuce but all kinds of stuff.
And since making this small change – just eating a healthier lunch – I changed my diet completely. Now I never get annoyed and my skin has gotten better. During winter it’s still pale, but I never have breakouts and cracking mouth corners, yay!
That was a lot of personal information which I hope you would not use against me. Instead, use this recipe and make this salad for your lunch break.
It’s high-fiber, antioxidant-rich, filled with skin protective carotenoids, wonderful and super easy.
- 2 cups of baby spinach
- 1 cup white beans
- ½ cup corn
- 2-3 spring onions (depending on how large they are)
- 1 small red pepper
- 2 radishes
- 2 small tomatoes
- some feta cheese
- 10 olives
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- Clean spinach and drain and rinse beans and corn. Make sure there is no fluid or water left in either and place in a large salad bowl.
- Clean and chop peppers, radishes, onions, tomatoes and olives. Add to the ingredients in the salad bowl.
- Add 1 tbsp of vinegar and 1 tbps of olive oil. Crush feta cheese and add it to the bowl.
- Mix everything together. Add salt to taste – I didn’t add salt, since feta cheese, beans and olives were salty enough.