Jane's Kidney Bean Salad

Name: Jane''s Kidney Bean Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1-15 oz can dark red kidney beans, drained and rinsed1/2 stalk celery, chopped1/8 sweet red pepper, chopped (cubanella variety used)1/4 medium onion, peeled and chopped1 mini cucumber, finely chopped1/8 cup sweet green bell peppers, chopped2 hard boiled egg whites, chopped1 tsp Italian Seasoning1 tsp Chef Paul Prudhommes Magic Salt Free Seasoning (all purpose)3 Tbsp Goya Red Wine Vinegar1 Tbsp 100% pure olive oil1 large tomato, peeled and seeded3 cups romaine, broken into small bite size pieces

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

Servings Per Recipe: 4

Nutritional Info 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

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