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Greek Salad with Butter Beans
THE HARVEST KITCHEN14Ingredients
25Minutes
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 3/8 cups cherry tomatoes (halved)
- 2 Persian cucumbers (sliced, you can substitute with hothouse cucumbers)
- 14 oz. butter beans (drained and rinsed well)
- 4 green onions (thinly sliced diagonally)
- 1/2 red onion (thinly sliced)
- 2 garlic cloves (finely minced)
- 1/2 cup Kalamata olives (pitted)
- 1/4 cup green olives (with pimentos)
- 4 oz. feta cheese (cubed)
- 1/3 cup Italian parsley (fresh, coarsely chopped)
- 1/4 cup fresh mint (thinly sliced)
- 1/3 cup lemon juice (freshly squeezed, I use Meyer lemons)
- 1/3 cup extra virgin olive oil (good)
- freshly ground black pepper (to taste)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium620mg26% |
| Potassium2140mg61% |
| Protein27g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber22g88% |
| Sugars15g |
| Vitamin A25% |
| Vitamin C50% |
| Calcium30% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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