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Roasted Vegetable and White Bean Salad
Nutrition Facts
| Serving Size | 1 |
| Calories | 397 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Total Carbohydrate | 43 g |
| Dietary Fiber | 11 g |
| Protein | 19 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Small zucchini, diced | 1 |
| Small summer squash, diced | 1 |
| Green beans, trimmed and sliced into ½-inch pieces | ½ cup |
| Olive oil | 2 + 2 teaspoons |
| Salt | 1/8 + 1/8 teaspoon |
| Freshly ground pepper to taste | |
| Cannellini beans, drained and rinsed | 1 can (15.5-ounce) |
| Red onion, chopped | ¼ cup |
| Feta cheese, crumbled | ½ cup |
| Juice of ½ lemon | |
- Directions
- Preheat oven to 425Àö F.
- Combine zucchini, squash, and green beans with 2 teaspoons olive oil and distribute evenly on a nonstick baking sheet. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Roast in the oven for 10-15 minutes, tossing half way through.
- Combine roasted vegetables, beans, red onion, feta, lemon juice, and remaining olive oil in a medium bowl. Season with remaining 1/8 teaspoon salt and freshly ground pepper to taste.
Exchanges
3 vegetables; 2 starches; 2 fats
Side Suggestions: Crusty Bread
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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