Kidney bean salad
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Kidney bean salad calories by ingredient
Introduction
You have to trust me on this - I was not crazy about it when I saw my mom make it years ago but now I take it everywhere and can eat it alone. The key is to chop veggies small and allow mixture to marinated at least overnight or longer. You have to trust me on this - I was not crazy about it when I saw my mom make it years ago but now I take it everywhere and can eat it alone. The key is to chop veggies small and allow mixture to marinated at least overnight or longer.Number of Servings: 2
Ingredients
-
kidney beans
onion
celery
mayonnaise
chopped hard boiled egg (optional)
Directions
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.