The (in)credible science 

The production of organic spices and herbs reduces the potential for consuming harmful pesticide residues, amplified in dried products where residues can concentrate. In a recent meta-analysis of 343 peer-reviewed publications on crops and processed crop-based foods that were produced following organic farming protocols, organic products contained higher antioxidant activity (19% phenolic acids, 50% flavonols, and 51% anthocyanins) and 48% lower levels of the heavy metal cadmium. Crops produced without synthetic pesticides contained more than a four-fold reduction in residues. Your best way to avoid heavy metals and increase your antioxidant levels is by choosing organic teas, spices, and herbs.

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The Recipe 

The perfect white bean salad that we enjoy all season round, filling enough for lunch or adding it as a side dish! 

Servings: 4-6 

Prep time: 20 minutes 

Cook time: 0 minutes  

Ingredients

For the dressing: 

2 tablespoons olive oil 

Juice of 1 lemon 

1 tablespoon Simply Organic Oregano  

2 teaspoons Simply Organic Garlic Powder 

1 teaspoon salt  

½ teaspoon Simply Organic Black Pepper 

For the Salad: 

1 can (13.5 ounces) of white beans, washed, strained and dried 

¼ cup fresh dill  

1/2 cup Greek feta 

1/4 cup chopped or sliced red onions 

1 cup halved red cherry tomatoes  

Directions 

To make the dressing: In a small bowl, combine olive oil, lemon juice, oregano, garlic powder, salt and black pepper. Using a fork, whisk aggressively until an emulsified consistency develops. 

To make the salad: In a large salad bowl, add beans, lemon juice, feta cheese, red onions and cherry tomatoes. Add the desired amount of dressing and gently toss to combine.  

Chef Notes: 

Salad will last up to 1 week in a tightly sealed container in the refrigerator. 

If you do not have lemon, use any type of vinegar.