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Recipe Series: Bean Salad with Radishes, Tomatoes, & Mint
July 30, 2016
Bean Salad with Radishes, Tomatoes, and Mint

Adapted from Cooking Light Magazine, July 2007
Makes approximately 4 -5 servings
Ingredients:
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1 ½ cups chick peas or white beans (1 can)
1 cup tomatoes, quartered*
½ cup thinly sliced radishes
2 Tbsp chopped fresh mint
½ cup crumbled feta or goat cheese
¼ teaspoon freshly ground black pepper
4 cups of salad greens*
Method:
Combine juice, vinegar, and oil in a small bowl; stir with a whisk. Drain beans and rinse thoroughly.
Combine with remaining ingredients except salad greens in a medium bowl. Drizzle dressing over
salad, tossing to coat. Spoon bean mixture over salad greens and serve.
*Available NOW at the market
Nutrition Facts: (per serving for 4 servings): Calories 189; Total Fat 8g; Saturated Fat 3g; Cholesterol
17mg; Sodium 228mg; Total Carbohydrate 21g; Dietary Fiber 5g; Sugars 3g; Protein 10g


