Summer Nectarine & White Bean Chopped Salad

This summery salad makes for a refreshing lunch or side on a hot day! It's made with seasonal ingredients and between the fresh vegetables, lime juice, cilantro, nectarine, and jalapeno pepper, it's full of flavor without any added sodium, sugar, or additive-laden dressing.

Studies show that those who consume beans daily reap major cardiovascular health benefits, likely due to their high soluble fiber content which binds to cholesterol in the gastrointestinal tract and helps to usher it out of the body. Soluble fiber also feeds the healthy bacteria in your colon, keeping you feeling and functioning your best.

If you are unable to find low- or no- sodium beans, you can either purchased dried beans and cook them in water without any salt, or you can buy regular canned beans and rinse them under cool water thoroughly for about two minutes, then drain them to effectively remove some of the sodium.

This recipe can also be chopped very finely and used as a salsa instead of a salad--perfect for a summer barbecue!

Ingredients (yields ~4 servings):

• 1 large nectarine, chopped

• 1 can low or no-sodium white beans (great northen beans or cannellini work well), drained

• 1 jalapeno pepper, thinly sliced

• 1/2 large red onion, chopped

• 1 yellow bell pepper, chopped

• 3-4 Persian or kirby cucumbers, chopped

• 1 cup cherry tomatoes, chopped

• Cilantro to taste, chopped

• Olive oil

• Lime juice

Directions:

1. Chop all of the vegetables, cilantro, and nectarine, and mix together in a large bowl

2. In a small bowl, mix one part olive oil and two parts lime juice together. Add to the salad and toss well

Notes: Store in the refrigerator for up to 5 days.