Recipe Servings: 3 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 0 minutes
1 can olive oil-packed sardines, drained
1 can organic beans (red or white kidney, black, cannellini, or adzuki
1/4 cup sun-dried tomatoes, sliced cross-wise
1 scallion, green and white parts, chopped
1/3 cup Lucini™ Cherry Balsamic and Rosemary Vinaigrette
1/4 teaspoon salt
1/4 teaspoon ground paprika (preferably smoked)
1/8 teaspoon ground black pepper
1/8 teaspoon ground turmeric
1 tablespoon flax seeds (optional)
1 tablespoon Lucini® Delicate Lemon Infused Extra Virgin Olive Oil
Combine the first eight ingredients in a bowl and mix well.
Add more salt, pepper or paprika to taste. Cover bowl and rest in refrigerator for at least 30 minutes.
Remove and mix in flax seeds and extra virgin olive oil before serving.
Sardines, beans and flax seeds are three tasty sources of nutrients. This recipe packs a protein punch, and anchors a quick lunch or dinner when paired with a green salad or some dark, leafy greens.
Lucini™ Cherry Balsamic Vinaigrette adds a perfect, bright splash to counter the potential heaviness of the beans and fat of the fish. And while sardines, beans and flax seeds may sound like the building blocks of a bland, health over flavor, meal, this dish cedes no points in the taste department.
This dish was inspired, in part, by Dr. Andrew Weil’s Anti-Inflammatory Food Pyramid.