Cucumber and Kidney Bean Salad
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Cucumber and Kidney Bean Salad calories by ingredient
Introduction
This salad is great for the summer and taste great as a snack or with lunch. Its a healthier alternative to regular salad loaded with ranch dressing! This salad is great for the summer and taste great as a snack or with lunch. Its a healthier alternative to regular salad loaded with ranch dressing!Number of Servings: 2
Ingredients
-
1 Cup Dark Red Kidney Beans (canned)
1/2 Medium Cucumber
1/8 cup Red Oniom
1/8 cup Apple Cidar vinegar
1/8 cup Water
3 dashes of Salt
1 Tablespoon Cayenne Pepper
1/2 Teaspoon Black Pepper
Directions
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.