Kidney bean salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
kidney beansonion celerymayonnaise chopped hard boiled egg (optional)
Open and drain canned kidney beans but do not rinse. Prep vegetables and chop with hand chopper to desired size. Mix veggies with beans. Add mayonnaise to coat all ingredients. Marinate in fridge at least overnight. Stir before serving.
Some people add egg to the mix but I prefer not to.
NOTE: You judge the ratio of ingredients to suit your taste and nuttritional considerations. This recipe is easy to fix for individual consumption or even a large crowd.
Number of Servings: 2
Recipe submitted by SparkPeople user CARINGKATHY.
Some people add egg to the mix but I prefer not to.
NOTE: You judge the ratio of ingredients to suit your taste and nuttritional considerations. This recipe is easy to fix for individual consumption or even a large crowd.
Number of Servings: 2
Recipe submitted by SparkPeople user CARINGKATHY.
Nutritional Info Amount Per Serving
- Calories: 147.5
- Total Fat: 2.9 g
- Cholesterol: 1.9 mg
- Sodium: 502.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 8.8 g
- Protein: 7.1 g
Member Reviews