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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 TOP

Servings

Ingredients and Preparation TOP

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

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