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

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