Greek-Style Bean Salad

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  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: 3 hrs
  • Bake: 5 mins

Greek-Style Bean Salad

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Directions

  1. Finely shred enough orange peel to make 1 teaspoon; set aside. Peel oranges. Working over a glass measure to catch the juice, section oranges (should have about 1-1/2 cups orange sections). Set juice aside. Combine the orange sections, beans, tomato, cucumber, and green onion in a large bowl.
  2. For dressing, combine 1/4 cup of the reserved orange juice (add additional juice, if necessary), vinegar, oregano, olive oil, the 1 teaspoon orange peel, garlic, pepper, and salt in a screw-top jar. Cover and shake well. Pour dressing over bean mixture. Toss gently to coat. Cover and chill bean mixture for 3 to 4 hours.
  3. Spray one side of each pita bread round with olive oil nonstick coating. Sprinkle lightly with garlic powder. Place on baking sheet. Bake in 350 degrees F oven about 5 minutes or until warm. Cut each pita round into 6 wedges.
  4. Meanwhile, drain marinade from bean mixture; reserve marinade as dressing. Toss together the bean mixture and torn romaine in a large bowl. Divide salad mixture among 4 dinner plates. Sprinkle each salad with feta cheese. Spoon desired amount of dressing over each salad. Serve with warm pita bread wedges. Makes 6 main-dish servings.

Food exchanges:

  1. 1/2 vegetable, 1/2 fruit, 2 starch, 1/2 meat, 1-1/2 fat.

From the Test Kitchen

Citrusy Bean-Topped Bruschetta:

Mash slightly, spoon onto toasted French bread slices and sprinkle with a little Parmesan cheese. Makes enough for 36 appetizers.

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Nutrition Facts (Greek-Style Bean Salad)

  • Per serving:
  • 291 kcal ,
  • 9 g fat
  • (3 g sat. fat ,
  • 12 mg chol. ,
  • 757 mg sodium ,
  • 43 g carb. ,
  • 6 g fiber ,
  • 12 g pro.
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