Cucumber & Kidney Bean Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
Cucumber (peeled), 3 medium, SlicedBeans,Red Kidney, .5 cup Onion, raw, 1 small - Sliced ThinHellman's Low Fat Fat Mayo 3 Tbsp *Splenda, 4 tspCider Vinegar, 2 tbsp
Combine Vegetables & Beans.
Combine Mayo, Splenda, & Vinegar. Whisk until blended.
Pour dressing mixture over Vegetables & Beans.
Refrigerate (covered) for at least an hour before serving.
Serving Size: 4 1-Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CAITTRUSSELL.
Combine Mayo, Splenda, & Vinegar. Whisk until blended.
Pour dressing mixture over Vegetables & Beans.
Refrigerate (covered) for at least an hour before serving.
Serving Size: 4 1-Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CAITTRUSSELL.
Nutritional Info Amount Per Serving
- Calories: 61.4
- Total Fat: 0.7 g
- Cholesterol: 1.2 mg
- Sodium: 202.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.7 g
- Protein: 2.8 g