Red Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup Beans, red kidney 1 cup, chopped or sliced Red Ripe Tomatoes 1 cup ROMAIN LETTUCE 1 CUP CHOPPED .5 fruit without skin and seeds Avocados, California (Haas) .5 cup, chopped Sweet peppers (bell) 2 large Egg, fresh, whole, raw 1 tbsp coriander fresh (by MJSPHOTO6) 1 tbsp Olive Oil 2 tbsp Balsamic Vinegar
1. Beat the two eggs with a pinch of salt. Heat a skillet in medium heat and with a napkin spread a dab of olive oil on the skillet. Place egg mixture onto skillet and turn over to cook both sides. Place on a plate to cool.
2. Meanwhile, place the rest of ingredients--cooked red beans, tomato, lettuce, diced avocado, cooked and peeled sweet peppers cut in strips--in a bowl.
3. Once cooled enough, cut egg tortilla in strips or squares and add to bowl. Sprinkle with fresh, minced coriander. Dress with olive oil, balsamic vinegar and salt to taste.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MERITXELL.
2. Meanwhile, place the rest of ingredients--cooked red beans, tomato, lettuce, diced avocado, cooked and peeled sweet peppers cut in strips--in a bowl.
3. Once cooled enough, cut egg tortilla in strips or squares and add to bowl. Sprinkle with fresh, minced coriander. Dress with olive oil, balsamic vinegar and salt to taste.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MERITXELL.
Nutritional Info Amount Per Serving
- Calories: 354.6
- Total Fat: 19.0 g
- Cholesterol: 186.0 mg
- Sodium: 524.7 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 12.8 g
- Protein: 15.5 g
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