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    © 2020  Ligreenmarket

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    Recipe Series: Bean Salad with Radishes, Tomatoes, & Mint

    July 30, 2016

    |

    LI Greenmarkets

    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

     

     

    Tags:

    vegetables

    recipes

    wonton chips

    Goat CHeese

    radishes

    tomatoes

    mint

    salad

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