Adding canned beans is a quick, convenient way to make a salad into a meal - they boost the protein to make the salad more satisfying. We call for kidney beans, but other canned beans like cannellinis or black beans would also work nicely.
romaine lettuce, chopped
canned kidney beans, rinsed (see Tip)
crumbled reduced-fat feta cheese
Combine lettuce, radishes
, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.
Tip: Store leftover canned beans in the refrigerator for up to 3 days. Toss them into soup for extra protein; mash with garlic
powder and chopped fresh herbs for a quick dip.
Calories 242, Total Fat 5 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 8 mg, Sodium 621 mg, Carbohydrate 38 g, Fiber 15 g, Protein 13 g, Potassium 1059 mg. Daily Values: Vitamin A 200%, Vitamin C 160%, Calcium 20%. Exchanges: Starch 1,Fruit 0.5,Vegetable 2,Lean Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet