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Picture of Black Bean with Melon(s) and Feta Salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1501 kcal 75 %
  • Fat 81 g 125 %
  • Saturated 23 g 116 %
  • Carbs 146 g 49 %
  • Fiber 41 g 163 %
  • Protein 58 g 116 %
  • Cholesterol 100 mg 33 %
  • Sodium 2656 mg 111 %
  • Calcium 751 mg 75 %
  • Magnesium 390 mg 93 %
  • Potassium 2326 mg 49 %
  • Iron 12 mg 66 %
  • Zinc 9 mg 81 %
  • Phosphorus 1075 mg 154 %
  • Vitamin A 248 µg 28 %
  • Vitamin C 36 mg 40 %
  • Thiamin (B1) 1 mg 116 %
  • Riboflavin (B2) 1 mg 104 %
  • Niacin (B3) 4 mg 26 %
  • Vitamin B6 1 mg 78 %
  • Folate equivalent (total) 705 µg 176 %
  • Vitamin B12 2 µg 79 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 12 mg 80 %
  • Vitamin K 104 µg 87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Black Bean with Melon(s) and Feta Salad

Ingredients

  • 2 cups seedless watermelon or cantaloupe, in small cubes or balls
  • 2 cups English cucumber, cut into quarters lengthwise and then into 1/2-inch slices
  • 2 1/2 cups cooked black beans
  • 3/4 cup cubed feta cheese (approximately 1/4-inch cubes)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon honey (see Tips, above)
  • 1 tablespoon freshly squeezed lime juice, plus more for serving
  • 1 large handful basil leaves, cut into ribbons (see Tips)
  • Salt and freshly ground black pepper, to taste

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