Roasted Vegetable and White Bean Salad
Adapted from CooksAid.com
Nutrition Facts
Serving Size | 1 |
Calories | 397 |
Total Fat | 18 g |
Saturated Fat | 7 g |
Total Carbohydrate | 43 g |
Dietary Fiber | 11 g |
Protein | 19 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Small zucchini, diced | 1 |
Small summer squash, diced | 1 |
Green beans, trimmed and sliced into ½-inch pieces | ½ cup |
Olive oil | 2 + 2 teaspoons |
Salt | 1/8 + 1/8 teaspoon |
Freshly ground pepper to taste | |
Cannellini beans, drained and rinsed | 1 can (15.5-ounce) |
Red onion, chopped | ¼ cup |
Feta cheese, crumbled | ½ cup |
Juice of ½ lemon |
- Directions
- Preheat oven to 425˚ F.
- Combine zucchini, squash, and green beans with 2 teaspoons olive oil and distribute evenly on a nonstick baking sheet. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Roast in the oven for 10-15 minutes, tossing half way through.
- Combine roasted vegetables, beans, red onion, feta, lemon juice, and remaining olive oil in a medium bowl. Season with remaining 1/8 teaspoon salt and freshly ground pepper to taste.
Exchanges
3 vegetables; 2 starches; 2 fats
Side Suggestions: Crusty Bread