Jessica
06-06-2001, 05:08 PM
This is from Steven Raichlen's High-Flavor, Low-Fat Cookbook, one of my absolute favorites. You can use an equivalent amount of dried beans (cook them first, of course). This is one of our summer staples and I have given the recipe to many friends, who have made it one of their staples. It is esp. good after the mint in your garden goes nuts.
Black Bean Salad with Feta and Mint
2 15-oz cans black beans, rinsed and drained
1/2 c. chopped red onion
1/2 c. tightly packed mint leaves, finely chopped (I use closer to 1/4 c.)
2 oz . feta, crumbled
2 T olive oil (I use 1 or 1 1/2)
3-4 T fresh lemon juice (I use 4)
salt and pepper to taste
Combine beans, onion, mint and most of cheese in a bowl. Drizzle lemon juice and olive oil over beans and toss. Let it sit for 10 minutes and then season to taste. Sprinkle remaining cheese on top. Serve at room temperature or cold.
We eat this as a main dish but it is a good side salad, too. Also good in pitas with a bit of hummus.
333 calories per serving (the recipe only says it serves 4-6); 18 g. protein; 11 g fat; 44 g carb; 162 mg sodium (more for canned beans); 12 mg cholesterol
Black Bean Salad with Feta and Mint
2 15-oz cans black beans, rinsed and drained
1/2 c. chopped red onion
1/2 c. tightly packed mint leaves, finely chopped (I use closer to 1/4 c.)
2 oz . feta, crumbled
2 T olive oil (I use 1 or 1 1/2)
3-4 T fresh lemon juice (I use 4)
salt and pepper to taste
Combine beans, onion, mint and most of cheese in a bowl. Drizzle lemon juice and olive oil over beans and toss. Let it sit for 10 minutes and then season to taste. Sprinkle remaining cheese on top. Serve at room temperature or cold.
We eat this as a main dish but it is a good side salad, too. Also good in pitas with a bit of hummus.
333 calories per serving (the recipe only says it serves 4-6); 18 g. protein; 11 g fat; 44 g carb; 162 mg sodium (more for canned beans); 12 mg cholesterol