Marinated Black Bean, Pinto Bean, and Feta Cheese Salad

By Kim Knopp, RD | Cleveland Clinic Akron General | Akron, OH

This is a marinated bean and feta cheese salad that is best made a night in advance so that flavors can blend.

Servings: 16 | Prep Time: 30 | Cook Time: 20

Calories: 179 | Total Fat: 8g | Total Carbs: 21g | Protein: 7g

Ingredients:

2 15oz. cans black beans

2 15oz. can pinto beans

6 oz. low fat feta cheese

½ c. fresh parsley, chopped (or 2 tbsp. dried)

3-4 spring green onions, roots removed, and chopped

½ large or 1 small white onion, finely chopped

2 garlic cloves, finely chopped (can substitute ¼-½ tsp. garlic powder)

½ c. olive oil

½ c. white vinegar (or fresh lemon juice)

Fresh ground pepper to taste

A little sugar substitute (optional)

Instructions:

Open, drain, and rinse all of the canned beans, and combine in a large glass bowl. Add remaining ingredients, mix very well, cover, and refrigerate.

Comments:

This tastes best when made 24 hours in advance - the flavors blend. Make it in the evening before serving , and stir it in the morning so the flavors blend well. Can be served by itself, or over a fresh spinach or lettuce salad. Makes great leftovers. Is such a great recipe that I get invited to parties just to bring this!

Salads | Page 138