Recipe: Bean Salad with Pine Nuts and Feta

Bean Salad with Pine Nuts and Feta
From the American Institute for Cancer Research

This Greek-style salad is as easy to make as it is colorful and tasty.

2 cans (15 oz. each) mixed salad beans or 1can of kidney beans and 1 can of pinto beans, drained and rinsed
1/4 purple onion, finely chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cucumber, peeled, seeded and chopped
1/4 cup finely-chopped flat-leaf parsley
2 Tbsp. cured olives, pitted and sliced
2 Tbsp. feta cheese, crumbled
1 1/2 Tbsp. extra virgin olive oil
1 Tbsp. apple cider vinegar
3 Tbsp. balsamic vinegar
1 tsp. mustard
1 tsp. honey
Salt and freshly ground black pepper
2 Tbsp. lightly toasted pine nuts (optional)

In a large salad bowl, place first 8 ingredients (beans through cheese) and toss lightly until well mixed.

In a separate small bowl, make dressing by whisking together next 5 ingredients (oil through honey).

Drizzle dressing onto salad and toss well. Add salt and pepper to taste. Garnish with pine nuts and serve.

Makes 4 servings

Per serving: 285 calories, 9 g. fat (2 g. saturated fat), 40 g. carbohydrate, 13 g. protein, 14 g. dietary fiber, 564 mg. sodium.