Bean and Broccoli Salad with Walnuts and Feta

From Chow Bella

Bean and Broccoli Salad with Walnuts and Feta

4 cups fresh broccoli florets

1 cup canned chickpeas, drained and rinsed

1 cup canned dark red kidney beans, drained and rinsed

1/2 red onion, sliced

1 tsp dijon mustard

3 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1 tsp sugar or honey

1/4 cup chopped walnuts

1/2 cup reduced fat feta cheese crumbles

salt and pepper, to taste

1. Place the broccoli, beans, walnuts, and onion in a large bowl. In a small bowl, whisk the vinegar, oil, sugar or honey and some salt and pepper together. Pour over the beans and broccoli and toss.

2. Allow the salad to chill in the refrigerator overnight. Before serving, top the salad with the cheese.

• Servings per recipe: 4

• Per serving:

• Calories: 270

• Fat: 11.9 g

• Saturated fat: 2.4 g

• Cholesterol: 5 mg

• Sodium: 314 mg

• Carbohydrates: 29.3 g

• Fiber: 8.9 g

• Sugar: 5.4 g

• Protein: 14.8 g