Roasted Vegetable and White Bean SaladEn Español (Spanish Version)
18 gSaturated Fat7 gTotal Carbohydrate
43 gDietary Fiber11 gProtein
19 gServings2IngredientsMeasuresSmall zucchini, diced1Small summer squash, diced1Green beans, trimmed and sliced into ½-inch pieces½ cupOlive oil2 + 2 teaspoonsSalt1/8 + 1/8 teaspoonFreshly ground pepper to tasteCannellini beans, drained and rinsed1 can (15.5-ounce)Red onion, chopped¼ cupFeta cheese, crumbled½ cupJuice of ½ lemonDirectionsPreheat oven to 425˚ F.Combine zucchini, squash, and green beans with 2 teaspoons olive oil and distribute evenly on a nonstick baking sheet. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Roast in the oven for 10-15 minutes, tossing half way through.Combine roasted vegetables, beans, red onion, feta, lemon juice, and remaining olive oil in a medium bowl. Season with remaining 1/8 teaspoon salt and freshly ground pepper to taste.
3 vegetables; 2 starches; 2 fats
Side Suggestions: Crusty Bread