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This salad, which contains ingredients similar to those in a
classic Greek salad, has more protein and fibre because it
incorporates beans and hearty greens.
1 L romaine or escarole lettuce torn into bite-sized pieces
4 tomatoes (about 500 g)
1½ cups white kidney beans, drained and rinsed
1 green bell pepper, thinly sliced
½ cucumber, thinly sliced
Half cup diced light feta cheese
2 tablespoons chopped pitted Kalamata olives
2 tablespoons lemon juice
1 tablespoon canola or olive oil
1 clove garlic, minced
Freshly ground black pepper
2 tablespoons oregano
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
Spread romaine over a large serving platter. Top with tomato, beans, and green pepper. Sprinkle with cucumber, feta, and olives.
In a small bowl, whisk together lemon juice, oil, garlic, and pepper. Drizzle over salad to coat. Add oregano, parsley, and mint to salad, and toss to combine well.
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