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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.0
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 391.1 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 7.0 g
  • Protein: 9.9 g

View full nutritional breakdown of Jane's Kidney Bean Salad calories by ingredient
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Jane's Kidney Bean Salad

Submitted by: JANEINE

Introduction

While adding vegetable variety to this salad I have changed some traditional ingredients to my own taste and needs. Although a bit optimistic at first I found it was pretty good While adding vegetable variety to this salad I have changed some traditional ingredients to my own taste and needs. Although a bit optimistic at first I found it was pretty good
Number of Servings: 4

Ingredients

    1-15 oz can dark red kidney beans, drained and rinsed

    1/2 stalk celery, chopped

    1/8 sweet red pepper, chopped (cubanella variety used)

    1/4 medium onion, peeled and chopped

    1 mini cucumber, finely chopped

    1/8 cup sweet green bell peppers, chopped

    2 hard boiled egg whites, chopped

    1 tsp Italian Seasoning

    1 tsp Chef Paul Prudhommes Magic Salt Free Seasoning (all purpose)

    3 Tbsp Goya Red Wine Vinegar

    1 Tbsp 100% pure olive oil

    1 large tomato, peeled and seeded

    3 cups romaine, broken into small bite size pieces


Tips

I refrigerate prior to serving allowing flavor to blend


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Directions

hard boil eggs and peel, removing yolk. Chop whites. Drain and rinse kidney beans. In a medium sized bowl mix Kidney beans, egg whites and chopped celery, pepper, onion, and cucumbers. Add Seasonings, vinegar and oil to mixture. Toss. Best if allowed to sit in refrigerator for 1 hour then toss again prior to serving Serve on top of romaine lettuce with tomato pieces on top

Serving Size: 4 servings approx 1 .25 cup each






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