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Roasted Vegetable and White Bean Salad

June 10, 2008 - 7:30am
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Roasted Vegetable and White Bean Salad

Nutrition Facts

Serving Size1
Total Fat18 g
Saturated Fat7 g
Total Carbohydrate43 g
Dietary Fiber11 g
Protein19 g

Servings and Times


Ingredients and Preparation

Small zucchini, diced1
Small summer squash, diced 1
Green beans, trimmed and sliced into ½-inch pieces ½ cup
Olive oil2 + 2 teaspoons
Salt1/8 + 1/8 teaspoon
Freshly ground pepper to taste
Cannellini beans, drained and rinsed1 can (15.5-ounce)
Red onion, chopped¼ cup
Feta cheese, crumbled½ cup
Juice of ½ lemon
  1. Directions
  2. Preheat oven to 425Àö F.
  3. 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.
  4. 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.

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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