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Egg Salad with White Beans - Makes 4 servings (2 1/2 cups egg salad mixture).

4 hard-cooked eggs
1 cup canned small white beans, rinsed and drained
3 Tbsp. chopped Kalamata olives
2 Tbsp. minced chives
1 tsp. Dijon-style mustard
3 dashes hot pepper sauce, or to taste
1/2 tsp. ground black pepper
8 Boston lettuce leaves
8 slices seedless cucumber, cut diagonally
1 large tomato, cut in 8 wedges
1 Tbsp. fresh lemon juice
1/4 tsp. salt
2 tsp. extra-virgin olive oil

In a mixing bowl, coarsely chop the eggs. Add the beans. Spread the olives on a paper towel and blot well, then add them to the salad. Add the chives, mustard, hot sauce and
1/2 teaspoon ground pepper. Using a fork, mix until salad is well combined.

Arrange 2 lettuce leaves on each of 4 salad plates. Mound one-fourth of the egg salad in the center of each plate.

Place the cucumber and tomatoes in a mixing bowl. In a small bowl, whisk the lemon juice with 1/4 teaspoon salt until the salt dissolves, then whisk in the oil. Add pepper to taste. Pour the dressing over the vegetables and toss to coat. Arrange 2 cucumber slices and 2 tomato wedges on each plate around the salad. Serve immediately.

Per serving: 167 calories, 7 g. total fat (2 g. saturated fat), 14 g. carbohydrate, 10 g. protein, 3 g. dietary fiber, 266 mg. sodium.