Turkey Green Olive Dense Bean Salad

Green olives, deli turkey, fresh herbs, and an Italian Dressing

I’m in NYC for the week visiting my college roommates, and like most New Yorkers, they have a tiny kitchen with a sensitive smoke alarm. Dense Bean Salads are crucial to my weekly health and pretty much the only way I get enough protein and vegetables. I’m not trying to eat out 3 meals a day, so I committed to prepping some to get myself through the week. This green olive DBS is amazing for small kitchens. It involves no cooking with heat and only produces five dishes (cutting board, knife, strainer, measuring cup, spoon. It’s delicious and makes 5 servings (perfect for the week) with 39 grams of protein each!

A fun fact I learned in culinary school is that green olives and brown olives are not different kinds of olives, they’re just less ripe and more ripe olives. Green olives are the less ripe ones. Green olives have a bit more crunch and heartiness to them which makes them perfect for salads in my opinion! The dressing just soaks into this salad throughout the week and it gets better every day.

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