Bean Salad with Artichokes
From Cooking Light
Phase 1 alone, Phase 2 in a WW pita.
"This salad is quick to make and can be adapted to include other vegetables you may have on hand. Vary the seasonings to suit your taste. Try it inside a pita pocket for a tasty sandwich." --CL Reader
Salad:
1 cup chopped plum tomato
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
1 (19-ounce) can chickpeas (garbanzo beans), drained
1 (19-ounce) can red kidney beans, drained
1 (14-ounce) can quartered artichoke hearts, drained
Dressing:
1/4 cup (1 ounce) feta cheese, crumbled
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 1/2 teaspoons spicy brown mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove, minced
To prepare salad, combine first 7 ingredients in a large bowl.
To prepare the dressing, combine the cheese and remaining ingredients in a small bowl, stirring with a whisk. Pour dressing over salad; cover and chill for 1 hour.
Yield: 6 servings (serving size: 1 1/3 cups salad)
NUTRITION PER SERVING
CALORIES 294 (15% from fat); FAT 4.9g (sat 1.1g, mono 2.1g, poly 0.7g); PROTEIN 14.1g; CARB 49.2g; FIBER 13.3g; CHOL 4mg; IRON 2.9mg; SODIUM 404mg; CALC 75mg;
Cooking Light, NOVEMBER 2001
) I just used garbanzos, added celery and skipped the thyme and mustard. I served it over salad greens. Very tasty 
