Navy Bean Tossed Salad Recipe

Navy Bean Tossed Salad Recipe photo by Taste of Home

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Black olives, feta cheese, and Caesar dressing give Clara Coulston's salad a distinctive Greek flavor. The Washington Court House, Ohio reader likes to make croutons by toasting and cutting up a pre-packaged pizza crust.

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Navy Bean Tossed Salad Recipe

Prep/Total Time: 10 min.

Yield: 7 Servings

10 10

Ingredients

4 cups torn romaine
1 can (15 ounces) navy beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup (4 ounces) crumbled reduced-fat feta cheese
3/4 cup sliced cucumber
1/2 cup red onion rings, halved
1/2 cup roasted sweet red peppers, chopped and patted dry
2 tablespoons sliced ripe olives, drained
1/2 cup fat-free creamy Caesar salad dressing

Directions

In a large salad bowl, combine the first eight ingredients. Drizzle with dressing; toss to coat. Yield: 7 servings.

Nutritional Facts 1 cup equals 146 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 774 mg sodium, 23 g carbohydrate, 5 g fiber, 10 g protein.

Originally published as Navy Bean Tossed Salad in Simple & Delicious January/February 2007, p54