Creamy avocado, salty feta cheese and sweet-bitter caramelized lemon slices make this vegetarian bean salad recipe a standout. Using different colors, sizes and shapes of beans makes this salad extra special. But any bean that interests you, even canned, will work. Source: EatingWell Magazine, May/June 2018

Nora Singley


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

  • Place lemon slices on the baking sheet. Drizzle with 1 tablespoon oil. Roast until golden brown and crisp in spots, about 20 minutes.

  • Meanwhile, whisk the remaining oil, lemon juice, sugar, salt and pepper in a large bowl. Add beans, feta and avocado. Toss to combine.

  • Just before serving, add lettuce and toss to coat. Top with the lemons and serve immediately.

Nutrition Facts

280 calories; 19.6 g total fat; 4.4 g saturated fat; 13 mg cholesterol; 367 mg sodium. 508 mg potassium; 19.3 g carbohydrates; 7.8 g fiber; 3 g sugar; 8.5 g protein; 1918 IU vitamin a iu; 10 mg vitamin c; 66 mcg folate; 135 mg calcium; 2 mg iron; 58 mg magnesium; 1 g added sugar;