A hefty salad like this one can easily share center stage with a grain or pasta dish as shown in the menus for Bulgur with Cabbage and Green Beans (page 109) and Summer Pasta with Fresh Tomatoes (page 64).
Recipe information
Yield
6 servings
Ingredients
Two 16-ounce cans black beans, drained and rinsed
2 medium red bell peppers, cut into short thin strips
1/2 cup natural low-fat vinaigrette (try balsamic vinaigrette)
1/2 cup chopped fresh parsley
1/2 to 2/3 cup crumbled feta or goat cheese (such as Montrachet)
Preparation
Step 1
Combine the beans, red bell peppers, vinaigrette, and parsley in a mixing bowl and toss well.
Step 2
Divide the salad among individual plates or shallow bowls. Top each serving with some of the feta cheese.
nutrition information
Step 3
Calories: 253
Step 4
Total Fat: 8g
Step 5
Protein: 12g
Step 6
Carbohydrate: 33g
Step 7
Cholesterol: 19mg
Step 8
Sodium: 776mg
