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Summertime Recipes:Romaine Salad with Orange, Feta & Beans

From EatingWell:  March/April 2007, The EatingWell Diet (2007)


Adding canned beans is a quick, convenient way to make a salad into a meal – they boost the protein to make the salad more satisfying. We call for kidney beans, but other canned beans like cannellinis or black beans would also work nicely.

2 servings, about 4 cups each | Active Time: 15 minutes | Total Time: 15 minutes


  • 6 cups romaine lettuce, chopped
  • 1 cup radishes, sliced
  • 1 cup canned kidney beans, rinsed (see Tip)
  • 1 orange, segmented
  • 1 scallion, sliced
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup Orange-Oregano Dressing (recipe follows)


  1. Combine lettuce, radishes, beans, orange, scallion, feta and dressing in a large bowl. Toss to coat.


Per serving : 242 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 8 mg Cholesterol; 38 g Carbohydrates; 13 g Protein; 15 g Fiber; 621 mg Sodium; 1059 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 2 vegetables, 1 very lean meat, 1 fat

Tips & Notes

  • Tip: Store leftover canned beans in the refrigerator for up to 3 days. Toss them into soup for extra protein; mash with garlic powder and chopped fresh herbs for a quick dip.

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