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Epicurious

Black Bean Salad with Feta and Red Peppers

A hefty salad like this one can easily share center stage with a grain or pasta dish as shown in the menus for Bulgur with Cabbage and Green Beans (page 109) and Summer Pasta with Fresh Tomatoes (page 64).

Recipe information

  • Yield

    6 servings

Ingredients

Two 16-ounce cans black beans, drained and rinsed
2 medium red bell peppers, cut into short thin strips
1/2 cup natural low-fat vinaigrette (try balsamic vinaigrette)
1/2 cup chopped fresh parsley
1/2 to 2/3 cup crumbled feta or goat cheese (such as Montrachet)

Preparation

  1. Step 1

    Combine the beans, red bell peppers, vinaigrette, and parsley in a mixing bowl and toss well.

    Step 2

    Divide the salad among individual plates or shallow bowls. Top each serving with some of the feta cheese.

  2. nutrition information

    Step 3

    Calories: 253

    Step 4

    Total Fat: 8g

    Step 5

    Protein: 12g

    Step 6

    Carbohydrate: 33g

    Step 7

    Cholesterol: 19mg

    Step 8

    Sodium: 776mg

The Vegetarian 5-Ingredient Gourmet
TagsSaladBell PepperVegetableFetaCheeseDairyGoat CheeseBlack BeanBean and LegumeSideMainDinnerLunchGluten FreeNut FreeVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessWeeknight MealsNo-CookCookbooks
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