Because I think mint is the most under-appreciated fresh herb. And with late summer mojitios or moscow mules happening, chances are, you’ll probably have some left over…or a garden full of it.  And a fridge that already has all of these other ingredients. So. Make this.

And yes, this is a Simply Real Health Cookbook sneak peak, from the biggest section of the book, Make Ahead Style Dishes. Aka, my favorite things. And the type of dish you’ll see a lot of in the new Freestylin’ Club. So, take it for a road test, will you? Tell me how it goes in the comments below.

Mint + White Bean Salad

Notes: This recipe is great as a salad on it’s own, over mixed greens of your choice, or as a salsa for grilled protein or veggies or a chip dip. Keeps great in the fridge for up to 3 days without the mint- only add right before you’re ready to eat. Makes approximately 2 servings.

1 can white or cannellini beans, rinsed and drained [or 1 cup, cooked from scratch]

1 cucumber, seeds scooped out and quartered [or, use an English cucumber and skip the scooping]

1 handful baby tomatoes, halved

1 yellow or orange bell pepper, chopped

1/2 cup fresh mint leaves, chopped [with 1 pinch set aside as a garnish]

Juice of 1 lemon

Generous amount of pepper + a few sprinkles of sea salt.

Combine all ingredients together in a bowl and toss gently to serve. Garnish with extra mint leaves.

Other great savory mint ideas? Chop it up and add to yogurt tzakziki, lamb or turkey burgers, water with blackberries and lemon or lime, or in your green smoothies for a refreshing morning twist.

 This recipe is from the Simply Real Health Cookbook, on sale now!