Salads, Vegetarian

1 can (19 oz/540 mL) black beans, drained and rinsed
1/2 cup chopped red onion
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 tsp minced garlic
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese

My 12-year-old granddaughter Lauren chose her favorite ingredients to create this version of her mother Jodi’s bean salad. Lauren adds feta cheese “because I like it!” You can easily substitute chickpeas or kidney beans for the black beans. For more color and fiber, make Tex-Mex Bean Salad.

1. Combine the beans, onion, oil, vinegar, garlic, salt, and pepper in a large bowl; mix well. Sprinkle with feta cheese and serve immediately.

Yield: About 3 cups (6 servings of 1/2 cup each). Recipe can be doubled. Keeps for up to 3 to 4 days in the refrigerator.

131 calories per serving, 14.1 g carbohydrate, 4.2 g fiber, 5 g protein, 7.3 g fat (2.5 g saturated), 11 mg cholesterol, 488 mg sodium, 273 mg potassium, 1 mg iron, 94 mg calcium

TEX-MEX BEAN SALAD: Omit feta cheese. Add 1 cup drained corn kernels, 1 red pepper, chopped, and 1/4 cup minced fresh cilantro or parsley. Makes about 4 cups. One serving contains 104 calories, 16.8 g carbohydrate, 4.2 g fiber, 4 g protein, 3.6 g fat (0.5 g saturated), and 349 mg sodium.

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