• 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.

    Exchanges3 vegetables; 2 starches; 2 fats

    Side Suggestions: Crusty Bread

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