Bean Salad with Fresh Vegetables and Feta Cheese

Beans contain vitamins, minerals and fiber essential to a healthy diet. Use any type you like in this salad, a new take on an old favorite.

If you want to cook beans from scratch instead of using canned beans, try this method. Bring dried beans and water to a boil and cook for 3 minutes. Remove from the heat and let sit covered for 1 hour. Drain, add fresh water to cover and cook just until tender, approximately 45 minutes (the time will vary, depending on the type of bean). 

RECIPE INSTRUCTIONS
1. Combine the beans, chickpeas, tomato, onion, celery, green pepper, feta cheese and fresh basil in a serving bowl.

2. Whisk the lemon juice, garlic, dried basil and oregano in a small bowl. Whisk in the oil. Pour the dressing over the salad and stir gently to mix well. Serve immediately at room temperature or chill.

INGREDIENTS
3/4 cup canned white or red kidney beans drained and rinsed
3/4 cup canned chickpeas, drained and rinsed
1 cup chopped plum tomato
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green or red bell pepper
1/3 cup light feta cheese, crumbled
1/3 cup chopped fresh basil or cilantro
2 Tbsp freshly squeezed lemon juice
1 tsp crushed fresh garlic
1 tsp dried basil
1/2 tsp dried oregano
2 Tbsp olive oil

NOTES
Nutritional Analysis per Serving

Calories 220
Protein 8g
Fat 9g
Saturated Fat 2g
Carbohydrates 23 g
Cholesterol 6 mg
Sodium 380 mg
Fiber 6g

Prep Time: 20 minutes

Make Ahead: Prepare up to a day in advance and refrigirate

Serves 4

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