Active time
10 minutes + optional 2 hoursYield
4 ServingsNutrition
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Ingredients
Salad:
2 cans or 2 ½ cups of navy (or cannellini) beans, drained and rinsed
1 cup chopped red pepper
1 cup chopped English cucumber
1 tablespoon chopped fresh dill
1 cara cara orange, segmented (or tangerine)
¼ teaspoon salt
¼ cup ricotta salata (or feta if ricotta salata not available)
Dressing:
3 tablespoons olive oil
1 tablespoon orange juice
½ teaspoon Dijon mustard
1 small clove garlic, crushed
Instructions
- Combine all salad ingredients in a bowl. Toss.
- Combine dressing ingredients and pour over salad. Top with cheese. Serve at room temperature or chilled.
Recipe and photo courtesy of Kath Eats Real Food for The American Pulse Association.
Nutrition
Calories: 310Total Fat: 13g
Saturated Fat: 3g
Sodium: 260mg
Carbohydrate: 38g
Fiber: 14g
Protein: 12g
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