Green Bean, Feta, and Black Olive Salad

Green Bean, Feta, and Black Olive Salad Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve this Mediterranean-flavored side dish with roasted, simply seasoned chicken, pork, beef, or fish.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 208
Fat 8.9 g
Satfat 2.3 g
Monofat 4.7 g
Polyfat 1.1 g
Protein 7.8 g
Carbohydrate 28 g
Fiber 7.3 g
Cholesterol 4.2 mg
Iron 1.2 mg
Sodium 441 mg
Calcium 72 mg

Ingredients

1 1/4 cups uncooked bulgur
1 1/4 cups boiling water
2 cups leftover cooked green beans, cut into 1-inch pieces
3/4 cup (3 ounces) crumbled reduced-fat feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup thinly sliced red onion
1/2 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 kalamata olives, pitted and finely chopped

Preparation

1. Combine bulgur and boiling water in a large bowl. Let stand 30 minutes or until water is absorbed. Add remaining ingredients to bulgur; toss gently. Serve at room temperature.

Note:

Maureen Callahan,

November 2010
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