Vicki's White Bean, Sun-Dried Tomato and Feta Cheese Salad

Shared by: Vicki

2 Points Per Serving

1 cup Evan's Great Northern Beans -- uncooked

4 cups water

1 tablespoon olive oil -- plus 1 teaspoon

1/2 cup fresh parsley -- chopped

1 tablespoon sun-dried tomatoes -- chopped

1 clove garlic

1/4 cup feta cheese -- crumbled

1 teaspoon dried oregano -- crushed

2 tablespoons fresh lemon juice

kosher salt -- to taste

Pick over beans and place in a medium saucepan. Add water and heat on high heat until beans begin to boil. When the water begins to boil, turn off the heat and cover pan. Let sit for one hour. Drain beans and add fresh water to cover by several inches. Cook about 30-45 minutes or until beans are tender. Do not add salt at this time as it will make the beans tough. When tender, drain beans and place them in a medium size bowl. Add the olive oil, chopped parsley, sun-dried tomatoes, garlic, feta, oregano, lemon juice and salt, to taste. Chill or serve at room temperature.

Serving Size : 4

Per serving: 178 Calories (kcal); 5g Total Fat; (18% calories from fat); 15g Protein; 39g Carbohydrate; 8mg Cholesterol; 165mg Sodium, 12g Fiber

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Good served with grilled chicken or shirmp.