Bean Salad with Charred Lemons

Bean Salad with Charred Lemons

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From: EatingWell Magazine, May/June 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 lemon, halved and very thinly sliced
  • 7 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons lemon juice
  • 2 teaspoons sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 3 cups mixed cooked beans
  • ¾ cup crumbled feta cheese
  • 1 ripe avocado, thinly sliced
  • 8 cups Bibb or butter lettuce, torn if large


  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Place lemon slices on the baking sheet. Drizzle with 1 tablespoon oil. Roast until golden brown and crisp in spots, about 20 minutes.
  3. Meanwhile, whisk the remaining oil, lemon juice, sugar, salt and pepper in a large bowl. Add beans, feta and avocado. Toss to combine.
  4. Just before serving, add lettuce and toss to coat. Top with the lemons and serve immediately.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 280 calories; 20 g fat(4 g sat); 8 g fiber; 19 g carbohydrates; 9 g protein; 66 mcg folate; 13 mg cholesterol; 3 g sugars; 1 g added sugars; 1,918 IU vitamin A; 10 mg vitamin C; 135 mg calcium; 2 mg iron; 367 mg sodium; 508 mg potassium
  • Nutrition Bonus: Vitamin A (38% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, ½ lean protein, 3 fat

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