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

Servings and Times

Servings 2

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
  1. Preheat oven to 425˚ F.
  2. 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.
  3. 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.

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Exchanges
3 vegetables; 2 starches; 2 fats

Side Suggestions: Crusty Bread

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