Red Bean Salad
| Total : 90 min |
Ingredients:
- 1 cup dried red kidney beans, soaked in water overnight, or 1 15-ounce can red kidney beans, rinsed and drained
- 1 large tomato, chopped
- 1/2 cup chopped green pepper
- 1/2 cup chopped onion
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dry mustard
- 1 tablespoon pickle relish
- dash paprika, ground pepper, garlic powder
Directions:
- Mix beans, green pepper, tomato, and onion in a large bowl
- Whisk olive oil, vinegar, Worcestershire sauce, paprika, pepper, and garlic powder in smaller bowl
- Pour the oil dressing over the bean mixture, tossing to coat
- For best flavor, refrigerate for at least 1 hour or overnight before serving
Exchange: 2 starch, 1 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
4 1-cup servings
4 1-cup servings
Amount Per Serving
Calories 214 Calories from Fat 68
% Daily Value
12% Total Fat 8g
0% Cholesterol 0mg
2% Sodium 42mg
10% Total Carbohydrate 29g
44% Dietary Fiber 11g
0% Sugars 0g
18% Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
