Greek Salad with White Beans
The basic Greek salad of vinaigrette-dressed greens (frequently including spinach) with red onion and tangy feta cheese gets a protein boost with the addition of white beans. Rinse and drain the canned beans, as well as the olives, to reduce the total sodium content of the salad.
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 4 cups mixed greens
  • 1 can (19 ounces) small white beans, rinsed and drained
  • 2 large tomatoes (about 1 pound), cut into thin wedges
  • 2 kirby cucumbers, thinly sliced
  • 1 green bell pepper, cut into thin strips
  • 1/2 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese (about 2-1/4 ounces)
  • 8 Caponata or other brine-cured black olives
  • Lemon wedges, for garnish

1. In a salad bowl, with a fork, whisk together oil, vinegar, lemon juice, garlic, salt, black pepper, and oregano until blended.

2. Add mixed greens, white beans, tomatoes, cucumbers, bell pepper, onion, feta, and olives and toss to mix. Serve with lemon wedges, if desired.

Nutritional Information
Per serving: 308 calories, 17g total fat, 4.7g saturated fat, 11g monounsaturated fat, 1.7g polyunsaturated fat, 7.2g dietary fiber, 11g protein, 30g carbohydrate, 17mg cholesterol, 653mg sodium.
Good source of: fiber, folate, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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