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