First and foremost, our focus for the ‘Monday Motivational Meal’ column is to educate you on meals that can be included in your everyday diet to combat colon cancer. With today’s meal, the ingredient that does a lot of that heavy lifting is the cannellini navy beans. Diets that are rich in legumes, which the beans produce, increase levels of the fatty acid butyrate – which in high concentrations – fight cancer growth. Adding a half-cup serving of legumes a few times a week to your regular diet will benefit your health tremendously in the long run. Summertime is under way, and you already know the last thing on your mind during vacation is following that diet you keep postponing. Now there’s still time to achieve that health goal you set for yourself at 2 AM back on New Year’s.
Listen, no shade thrown over here; just know we’re right there with you. But to get you back on track, we gathered this fresh salad that will do the trick for this week’s Monday Motivational Meal. Click the link below to see the recipe and ingredients needed.
1 (16 ounce) package of frozen cooked shrimp; thawed and tails removed
1 (14 ounce) can of cannellini beans; drained and rinsed
1/2 cup of diced red onions
1 cup of cherry tomatoes; coarsely chopped
2 tablespoons of olive oil
2 tablespoons of red wine vinegar
1 tablespoon of Italian seasoning
1 teaspoon garlic salt
6 cups of salad greens
1. Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onions together in a bowl
2. Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat
3. Cover the bowl with plastic wrap and chill in refrigerator at least 4 hours or overnight
4. Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve