Two-Bean Salad with Feta Cheese

Recipe from Oxmoor House

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Recipe Time

Prep Time:
Stand: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 24%
  • Fat: 6.3g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.9g
  • Carbohydrate: 33.1g
  • Fiber: 5.5g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 660mg
  • Calcium: 0.0mg

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

Preparation

  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.
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