Cucumber and Kidney Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Cup Dark Red Kidney Beans (canned)1/2 Medium Cucumber1/8 cup Red Oniom1/8 cup Apple Cidar vinegar1/8 cup Water3 dashes of Salt1 Tablespoon Cayenne Pepper1/2 Teaspoon Black Pepper
Warm kidney beans in a medium saucepan on the stove for about five minutes. After they are heated, remove kidney beans from the stove and drain in a collander. Run cold water over the beans.
Cut and peel the cucumber. Place in a bowl. Once the kidney beans are drained add to the bowl. Combine the rest of the ingredients in the bowl as well. Cover and Refrigerate.
Yields about 2.5 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ALANIER1.
Cut and peel the cucumber. Place in a bowl. Once the kidney beans are drained add to the bowl. Combine the rest of the ingredients in the bowl as well. Cover and Refrigerate.
Yields about 2.5 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user ALANIER1.
Nutritional Info Amount Per Serving
- Calories: 119.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 554.6 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 6.8 g
- Protein: 6.4 g
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