Beans with Lemon Vinaigrette
- Number of Servings: 3
Ingredients
Dressing:¼ cup fresh squeezed lemon juice1½ Tbs Olive Oil8 leaves fresh basil, thinly sliced (or a tsp of minced basil in tube found in refrigerated herb section)1 clove of garlic, minced or shredded on fine graterzest of one lemon, finely grated2 tsp Dijon Mustardsalt & pepper to tasteSalad:1 can pinto Beans, drained and rinsed1 can fire roasted chopped tomatoes, drained well¼ cup onion, fine chopped20 olives (depending on size of olives about ½ can)¼ cup feta cheese crumbled
In a small bowl whisk the dressing ingredients together and set aside.
In a large bowl mix together the salad ingredients. Add the dressing and toss lightly to coat evenly. Add salt and pepper to taste, and serve!
Serving Size: About 3 one cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user MYST88.
In a large bowl mix together the salad ingredients. Add the dressing and toss lightly to coat evenly. Add salt and pepper to taste, and serve!
Serving Size: About 3 one cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user MYST88.
Nutritional Info Amount Per Serving
- Calories: 245.2
- Total Fat: 12.0 g
- Cholesterol: 11.1 mg
- Sodium: 1,236.4 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 9.1 g
- Protein: 9.3 g
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