Red, green, and bean salad

| February 24, 2013

Serves 4

  • 1 head romaine or red-leaf
  • lettuce
  • 3/4 cup chickpeas
  • 3/4 cup black beans
  • 1 cup shredded bok choy
  • 1 cup shredded red cabbage
  • 1/3 cup grated low-fat or non-fat cheddar cheese
  • 1 tsp olive oil
  • 2 tbs lemon juice
  • 1 tbs red wine vinegar (or other vinegar)
  • 1/2 cup chopped walnuts or pecans

Wash, drain, and tear the lettuce into small pieces. Place in a bowl and add the cabbage, beans and chickpeas, bok choy, and cheese. In a small bowl beat the oil, lemon juice, and vinegar. Pour the dressing onto the salad, add the nuts, and toss lightly.

Category: Recipes