Fall Harvest Bean Salad

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Fall Harvest Bean Salad calories by ingredient


Introduction

from the back of a can of Western Family Dark Red Kidney Beans.
gluten- wheat- free, egg free, dairy free
good for south beach diet Phases 2 and 3
 from the back of a can of Western Family Dark Red Kidney Beans.
gluten- wheat- free, egg free, dairy free
good for south beach diet Phases 2 and 3
Number of Servings: 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

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.