Tomato and Black Bean Mediterranean Salad
Prepared by The Culinary Team @ Griffin Hospital Dining Services.
Easy, quick, and very filling!
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Ingredients Serves 1 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 |
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Preparation
In a medium bowl, stir together the beans, tomato, oil, vinegar, feta, and pepper. Stuff the filling into the pita.
Per serving
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.
