PrintTired of the same, old salad? Try this tasty twist to satisfy your tastebuds and keep your meals interesting.
Mediterranean Spinach Bean Salad with Cheese
Ingredients
2 cups fresh spinach
1/2 medium fresh tomato
1/4 small onion
1/4 bell pepper, green
1 clove garlic
1/4 cup canned kidney beans, rinsed and drained
1/4 cup chickpeas (garbanzo beans) canned, low sodium, rinsed and drained
1/4 cup frozen corn
2 tsp. balsamic vinegar
1/4 tsp. black pepper
1 oz. low fat, low sodium shredded cheddar cheese
1/2 tbsp. olive oil
Directions
Microwave frozen corn, covered, for 2-3 minutes at high heat. Stir, let sit for one minute covered, and drain; set aside. Rinse, dry and chop spinach, tomato and bell pepper; chop onion and mince garlic, then set aside. Rinse and drain kidney beans and chickpeas in colander.
Combine all ingredients, except spinach in a large salad bowl. In a small bowl, whisk oil, vinegar and black pepper; pour over bean mixture and toss to coat. If possible, let mixture stand 1 hour in refrigerator to blend flavors. Serve over bed spinach and top with shredded cheese.
Nutrition Facts Per Serving: Calories – 362.9, Calories from Fat – 82.2 kilocalories; Total Fat – 9.3 grams; Saturated Fat – 1.1 grams; Cholesterol – 0 milligrams; Sodium – 383.8 milligrams; Total Carbohydrate – 54.7 grams; Net Carbohydrate – 40.3 grams; Dietary Fiber – 14.5 grams; Sugars – 16.4 grams; Protein – 19.8 grams
This healthy recipe came from eDiets Vegetarian Plan. Click here to see if this plan is right for you.
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