Ingredients
- 1 1/2 cups chopped iceberg lettuce or leaf lettuce (75 g)
- 1/2 cup cherry tomatoes (halved (75 g))
- 1/2 cup kidney beans (drained and rinsed (85 g))
- 1/4 cup corn (40 g)
- 3 tablespoons red onion (finely chopped (25 g))
- 1/4 cup light mozzarella (diced (45 g))
- 1/4 cup low fat feta cheese (crumbled (40 g))
Dressing
- 1 teaspoon olive oil (5 ml)
- 1 1/2 teaspoons apple cider vinegar (7 ml)
- 1/4 teaspoon herb salt
Method
- Wash and chop the iceberg lettuce and place it in a bowl.
- Add the halved cherry tomatoes.
- Add the drained kidney beans and corn.
- Add the finely chopped red onion.
- Dice the light mozzarella and crumble the feta cheese over the salad.
- Drizzle olive oil and apple cider vinegar over the salad.
- Season with herb salt and toss gently until everything is combined.
Notes
- This healthy bean feta salad is perfect for a quick lunch, light dinner, or meal prep.
- For extra protein, add chickpeas, edamame, or a sliced boiled egg.
- You can prepare all ingredients in advance and store the dressing separately until ready to serve.
- The salad keeps well in an airtight container in the refrigerator for up to 2 days.
Calories 390 kcal
Protein 24 g
Fat 13 g
Carbohydrates 34 g