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Picture of Quick-Marinated White Bean Salad and Feta Lettuce Cups Recipe
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1782 kcal 89 %
  • Fat 116 g 179 %
  • Saturated 32 g 158 %
  • Carbs 140 g 47 %
  • Fiber 31 g 124 %
  • Protein 60 g 119 %
  • Cholesterol 126 mg 42 %
  • Sodium 3927 mg 164 %
  • Calcium 1276 mg 128 %
  • Magnesium 351 mg 84 %
  • Potassium 3463 mg 74 %
  • Iron 25 mg 138 %
  • Zinc 11 mg 96 %
  • Phosphorus 1078 mg 154 %
  • Vitamin A 581 µg 65 %
  • Vitamin C 76 mg 85 %
  • Thiamin (B1) 1 mg 77 %
  • Riboflavin (B2) 2 mg 125 %
  • Niacin (B3) 4 mg 25 %
  • Vitamin B6 1 mg 113 %
  • Folate equivalent (total) 511 µg 128 %
  • Vitamin B12 2 µg 100 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 17 mg 114 %
  • Vitamin K 425 µg 354 %

* 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.

Quick-Marinated White Bean Salad and Feta Lettuce Cups Recipe

Ingredients

  • For the Dressing:
  • 1 small garlic clove, grated on a Microplane or minced
  • 1/4 cup (60ml) fresh juice from about 2 lemons
  • 1 tablespoon (15ml) red wine vinegar
  • 1/3 cup (80ml) extra-virgin olive oil
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) honey
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 large shallot, finely chopped (about 2 tablespoons)
  • 1/2 pint grape tomatoes (7 ounces; 200g), halved
  • 3 Persian cucumbers (or 1/2 English cucumber), seeded and diced
  • 2/3 cup Kalamata olives, pitted and halved
  • Handful fresh flat-leaf parsley leaves and tender stems, roughly chopped
  • Handful fresh basil leaves, roughly chopped
  • 5 ounces (140g) feta cheese, preferably French or Greek, drained and crumbled
  • 1 head Boston lettuce, washed, leaves separated (optional)

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