Black and White Bean Greek Salad

Total Time: 20 minutes

Yield: 4-6 servings

• Black and White Bean Greek Salad
• 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
• 1 (15-ounce) can reduced-sodium white beans, drained and rinsed
• 4 ounces reduced-fat feta cheese, crumbled
• 1/2 cup diced cucumber
• 1/3 cup chopped red onion
• 1/3 cup chopped fresh mint leaves
Dressing:
• 1/4 cup olive oil
• 3 Tbsp fresh lemon juice
• 2 Tbsp agave nectar
• 1/2 tsp garlic powder
• 1/2 tsp oregano leaves
• 1/2 tsp celery seed
• 1/2 tsp each sea salt and fresh ground black pepper

1. Combine the beans, feta, cucumber, red onion and mint in a medium salad bowl.
2. Combine the dressing ingredients in a small bowl and whisk to combine. Pour over salad and gently toss to combine.
3. Cover and chill in refrigerator for at least an hour to let flavors combine. 

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Apricot Honey Grilled Chicken

• 1/3 cup Grey Poupon Honey Mustard • 3 tablespoons apricot preserves • 1 teaspoon ground ginger • 4 skinless, boneless chicken breasts

Blend mustard, preserves and ginger. Brush mixture on chicken. Grill or broil 6 to 8 minutes on each side or until done. Brush frequently with preserve mixture.

Black Bean Soup

1 large onion, chopped
1 large red bell pepper, chopped
1 larch green bell pepper, chopped
3 cloves garlic, minced
1 tbsp. olive oil
2 chicken breasts, cooked and cubed
1 can diced tomatoes with juices
1 can diced green chilies
2 tsp. ground cumin
1 tsp. salt
1 can chicken broth
4 cans black beans, rinsed and drained

Saute onion, peppers, and garlic with the oil until tender. Add remaining ingredients and simmer for 15 minutes. Garnish with sour cream, cheddar cheese, and cilantro.