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.

Makes 2 servings, about 4 cups each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

6 cups chopped romaine lettuce
1 cup sliced radishes
1 cup canned kidney beans, rinsed (see Tip)
1 orange, segmented
1 scallion, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup Orange-Oregano Dressing (recipe follows)

Combine lettuce, radishes, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.

NUTRITION INFORMATION: Per serving: 242 calories; 5 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 38 g carbohydrate; 13 g protein; 15 g fiber; 621 mg sodium; 1,059 mg potassium.


Nutrition bonus: Vitamin A (200% daily value); Vitamin C (160% dv); Folate (84% dv); Calcium (20% dv).


Exchanges: 1 starch, 1/2 fruit, 2 vegetables, 1 very lean meat, 1 fat


1 1/2 Carbohydrate Servings

TIP: 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.

RELATED RECIPES: Orange-Oregano Dressing