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.

Nora Singley
Source: EatingWell Magazine, May/June 2018


Recipe Summary

15 mins
30 mins


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; protein 8.5g 17% DV; carbohydrates 19.3g 6% DV; exchange other carbs 1.5; dietary fiber 7.8g 31% DV; sugars 3g; fat 19.6g 30% DV; saturated fat 4.4g 22% DV; cholesterol 12.5mg 4% DV; vitamin a iu 1918.4IU 38% DV; vitamin c 9.8mg 16% DV; folate 66.2mcg 17% DV; calcium 134.8mg 14% DV; iron 2.2mg 12% DV; magnesium 57.6mg 21% DV; potassium 507.7mg 14% DV; sodium 367.2mg 15% DV; added sugar 1g.