Marinated white bean and vegetable salad

Ingredients:
2 cups broccoli florets (about half a large head)
4 tsp extra-virgin olive oil
2 tsp lemon juice
1 tsp dried oregano
1 small clove garlic, finely grated or pressed
Pinch each salt and pepper
1 cup canned white kidney beans, drained and rinsed
3 jarred roasted red peppers, drained and thinly sliced
? cup chopped fresh parsley
¼ cup crumbled feta cheese
Method:
• In large saucepan of boiling salted water, cook broccoli until tender-crisp, about 1 minute. Using slotted spoon, transfer to bowl of ice water to chill; drain and pat dry.
• While broccoli is chilling, in large bowl, whisk together oil, lemon juice, oregano, garlic, salt and pepper.
• Add beans, red peppers, parsley and feta; toss to coat. Let stand for 10 minutes.
• Stir in broccoli.

Makes: 2 servings; count each serving as 2 fats and 2 proteins.

Recipe and photo courtesy of Canadian Living, September 2015