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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


Recipe Summary test

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

1 cup
280 calories; protein 8.5g; carbohydrates 19.3g; dietary fiber 7.8g; sugars 3g; fat 19.6g; saturated fat 4.4g; cholesterol 12.5mg; vitamin a iu 1918.4IU; vitamin c 9.8mg; folate 66.2mcg; calcium 134.8mg; iron 2.2mg; magnesium 57.6mg; potassium 507.7mg; sodium 367.2mg; added sugar 1g.

1/2 starch, 1/2 lean protein, 3 fat