Contributed by Molly Kimball, RD
Red Bean & Goat Cheese Mediterranean Salad
Instead of the feta traditionally used in Mediterranean-style salads, this recipe uses goat cheese, for about 75% less sodium.
- Rinse beans in a colander. Use the 1-hour Quick Soak method.
- Place soaked beans in a large pot, and cover with water or broth. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer gently, uncovered, stirring occasionally for 1 1/2 hours, until tender, adding more water or broth as necessary.
- Drain and refrigerate beans until ready to use.
- In a large bowl, combine beans, parsley, tomatoes and garlic. Add olive oil, lemon juice, salt and pepper. Mix well and refrigerate until ready to serve.
- Stir in crumbled goat cheese and serve on a large platter. Or, spoon into individual dishes topped with crumbled goat cheese.
Per serving: 385 calories, 15 grams fat, 5 grams saturated fat, 375 mg sodium, 44 mg carbohydrate, 12 grams fiber, 6 grams sugar (0 added sugar), 22.5 grams protein
Molly Kimball, RD, CCSD is a Sports and Lifestyle Dietician and Board Certified as a Specialist in Sports Dietetics. She's a columnist for The Times-Picayune/NOLA.com, covering the latest trends in the nutrition and fitness industries and developed Eat Fit NOLA, a free partnership between Ochsner Health System and more than 50 New Orleans restaurants to develop and identify healthy menu items.