Two-Bean Salad with Feta Cheese

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Stand: 20 Minutes

Nutritional 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


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


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.

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,

Oxmoor House

January 1998
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