Halloween is over.  We’ve turned the corner and suddenly the holiday season is staring us in the face.  I must admit, I’m already more than in the spirit.  Some years I never quite get into it but this year is the opposite.  I’m finishing up my Thanksgiving menu (more on that tomorrow), having glimmers of thoughts about holiday cookies, and I’ve done a good bit of Christmas shopping.  With the post-Halloween candy surpluses lingering and a major eating holiday on the horizon, I thought a good healthy recipe was in order.

I first made this dish one night when we had friends over for dinner.  I made my favorite chicken enchiladas as the main dish and was looking for a different side dish to break the usual routine of rice and refried beans.  The feta seemed like it could make for an odd pairing but this went over really well.  What’s more, it makes quite a bit of food and we had a lot leftover.  I found that it made for a perfect after work, pre-dinner snack while cooking rather than some of the usual less healthy choices I might turn to.  If you aren’t a fan of feta or happen to have some on hand, I think queso fresco would be a nice alternative here.  With so few ingredients, minimal prep time, and the addition of my beloved oven roasted tomatoes, this is surely becoming a go-to healthy side for us.


1 pint grape or cherry tomatoes, halved
2-3 tbsp. olive oil
Pinch of kosher salt
2 tsp. sugar
3-4 cups cooked black beans (2 cans, rinsed and drained)
4 oz. crumbled feta
Juice and zest of one lemon
3-4 scallions, chopped


  • 01

    To roast the tomatoes, preheat the oven to 350˚ F.  Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat.  Bake for about 40 minutes, tossing once or twice during cooking.  Remove from the oven and let cool.

  • 02

    In a large bowl, combine the beans, feta, lemon zest and juice, scallions, and roasted tomatoes.  Toss well to combine.  Adjust seasonings to taste.  Serve cool or at room temperature.