Kidney Bean Salad
Recipe: #5751
June 19, 2012
Categories: Salads, Beans, One-Pot Meal, Baby Shower, Cinco de Mayo, Fathers Day, July 4th, Picnic, Potluck, Diabetic, High Fiber, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Vegetarian, more
"Mom used to make this all the time in the summer when we were kids. I didn't much care for kidney beans, but I loved this salad. It's easy to make, and offers an alternative to pasta and potato salads when you're trying to cut carbs."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (127.8 g)
- Calories 135.4
- Total Fat - 9.5 g
- Saturated Fat - 1.5 g
- Cholesterol - 18.8 mg
- Sodium - 341.3 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 1.8 g
- Sugars - 4.9 g
- Protein - 1.3 g
- Calcium - 59.1 mg
- Iron - 0.9 mg
- Vitamin C - 6.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine all ingredients in a large bowl and stir well to combine.
Step 2
Refrigerate at least three hours before serving.
Tips
No special items needed.
1 Reviews
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