This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"He who spends time regretting the past loses the present and risks the future." -Quevedo, Spanish poet
Because they pack so many great nutrients with great quality protein and carbohydrates, fiber, vitamins, and minerals, legumes make a fantastic base for salads. Add great quality veggies, a bit of cheese and olive oil and you have a perfect combination that can almost make a complete meal.
In this recipe the rich, salty and umami feta combines with the olive oil to create a rich and savory dressing. This is about as great a side dish as you can get. It goes fantastic with grilled fish or chicken. You can serve it cold and topped with a grilled piece of salmon (chilled or hot), for example. It is even good gently warmed in the microwave (about 60 seconds or so) alongside sauteed shrimp or chicken thighs.
Servings: 4 | Serving size: about 1 1/2 cups salad
Cooking Time: 30 Minutes (chill time is up to you)
This recipe can easily be multiplied, makes great leftovers, and keeps well in the refrigerator for 3-4 days.
Place the beans to a mixing bowl with the diced cucumber, pepper, shallot, capers, caper liquid, feta cheese, oregano, marjoram, lemon zest, olive oil, salt and pepper.
Fold together until well mixed.
Chill before serving.
Serving size: about 1 1/2 cups salad
|Calories 442||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||17%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 66g||24%|
|Dietary Fiber 16g||56%|
|Vitamin K 28 mcg|