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Two-Bean Salad with Feta Cheese

Prep time 8 mins
Stand time 20 mins
Yield 4 servings.

Ingredients

  • 1 (16-ounce) can kidney beans, drained
  • 1 (15-ounce) can cannellini beans, drained
  • 3 ounces feta cheese, crumbled
  • 1/4 cup finely chopped purple onion
  • 2 tablespoons chopped fresh mint or 2 teaspoons dried mint
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon olive oil
  • 4 cups torn green leaf lettuce

Nutrition Information

  • calories 238
  • caloriesfromfat 24 %
  • fat 6.3 g
  • satfat 3.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12.9 g
  • carbohydrate 33.1 g
  • fiber 5.5 g
  • cholesterol 19 mg
  • iron 0.0 mg
  • sodium 660 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 5 ingredients in a medium bowl. Combine sugar and next 6 ingredients, stirring well with a wire whisk; pour over bean mixture. Let stand at least 20 minutes.

  2. Place 1 cup lettuce on each of 4 individual serving plates; spoon bean mixture evenly over lettuce.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook