I love food with good texture. Especially a salad with a lot of crunch. Hmm, I feel like I was just in a Panera commercial or maybe a spokesperson for McDonalds café. I just love the way these guys advertise. Beautiful skinny women out on a sunny day, gabbing it up on their lunch break, while also probably eating about twice the calories that are in a hamburger. Anyways before I get into some sort of cyber trouble, let me tell you about this snazzy crunchy salad I’ve been eating this summer.
Green beans, radishes, green peppers and sunflower seeds with the salty deliciousness of feta cheese make this an amazing side that’s anything but an ordinary salad. It actually started out as a side for me but I kept refilling my plate so that by the time I remembered the main dish, I had accidently turned into an “only salad for me” kind of lady. I’m sure it won’t last long.
Crunchy Green Bean Salad with Feta and Mint
Adapted from smittenkitchen
Serves 4 - 6
About 56 grams of carbohydrates total, about 14 grams per serving. About 3% of your daily recommended carb intake!
2 ½ cups chopped green beans (20 grams of carbohydrates)
1 green pepper, chopped (8 grams)
half a red onion, thinly sliced (9 grams)
toasted sunflower seeds (12 grams)
½ cup feta, crumbled (1 gram)
2 tablespoons lime juice (4 grams)
2 tablespoons olive oil (0 grams)
½ teaspoon of salt, only if sunflower seeds unsalted. If salted, only add to taste. (0 grams)
¼ teaspoon chili powder (0 grams)
2 tablespoons chopped mint leaves (2 grams)
1. Mix together chopped green beans, green pepper, red onion, and sunflower seeds together in a large bowl. Add crumbled feta, mix until just combined.
2. Whisk together lime juice, olive oil, salt (optional), and chili pepper in a small bowl. Pour over salad. Top with mint and lightly toss.