Romaine Salad with Orange, Feta & Beans by EatingWell.com

Ingredients:

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. 6 cups romaine lettuce, chopped 1 cup radishes, sliced 1 cup canned kidney beans, rinsed 1 orange, segmented 1 scallion, sliced ¼ cup crumbled reduced-fat feta cheese ¼ cup Orange-Oregano Dressing

Directions:

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

Yield: 2 servings

Recipe provided by EatingWell.com

Serving Suggestions:

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.