Tomato and Black Bean Mediterranean Salad
Prepared by The Culinary Team @ Griffin Hospital Dining Services.
Easy, quick, and very filling!
1/2 cup canned black beans, rinsed and drained
1 medium fresh tomato, chopped
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
2 teaspoons feta cheese
Freshly ground black pepper to taste
1/2 whole wheat pita *
Buy the book This recipe is featured on page 173
In a medium bowl, stir together the beans, tomato, oil, vinegar, feta, and pepper. Stuff the filling into the pita.
334 calories, 12 g fat (3 g sat fat), 13 g protein, 46 g carbohydrate, 12 g fiber, 6 mg cholesterol, 256 mg sodium
* See the appendix for recommended brands.