Fall Harvest Bean Salad

Name: Fall Harvest Bean Salad Recipe
Yield: 2
Ingredients: 2 TBSP Red Wine Vinegar (I will probably use Apple Cider Vinegar); 1 TBSP EVOO; 2 Cups (about 1 15 oz can) Dark Red Kidney beans drained; 3 TBSP Walnut pieces toasted; 1 TBSP chopped cilantro; 1/4 cup Chopped Apple

Number of Servings: 2

Ingredients

2 TBSP Red Wine Vinegar (I will probably use Apple Cider Vinegar)1 TBSP EVOO2 Cups (about 1 15 oz can) Dark Red Kidney beans, drained3 TBSP Walnut pieces, toasted1 TBSP chopped cilantro1/4 cup Chopped Apple

Directions

Combine in a bowl and season to taste w/ salt & pepper. (salt & pepper not included in nutritional count) Serves 2. (I actually think this serves 4, since 1 serving of beans is 1/2 cup, and there are 4 servings in a 15 oz can of beans, but 2 is what the recipe says, so I'm sticking with that)

Number of Servings: 2

Recipe submitted by SparkPeople user RHALES199.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 469.7
Total Fat: 27.2 g
Cholesterol: 2.5 mg
Sodium: 1,013.6 mg
Total Carbs: 44.8 g
Dietary Fiber: 17.8 g
Protein: 15.6 g

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