Greek-Style Bean Salad
medium oranges (about 1-1/4 pounds)
15 ounce can navy beans, rinsed and drained
medium tomatoes, seeded and chopped (1 cup)
cups chopped cucumber
green onions, thinly sliced (1/3 cup)
tablespoons white wine vinegar
tablespoons snipped fresh oregano
tablespoons olive oil
cloves garlic, minced
pita bread rounds
Olive oil nonstick cooking spray
teaspoon garlic powder
cups torn romaine
cup crumbled feta cheese (3 ounces)
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts(Greek-Style Bean Salad)
- Per serving:
- 291 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 12 mg chol.,
- 757 mg sodium,
- 43 g carb.,
- 6 g fiber,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet