Kidney Bean Salad
Recipe: #5751
June 19, 2012
Categories: Salads, Beans, Vegetables, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, No-Cook, Quick Meals, Baby Shower, Cinco de Mayo, Entertaining, Father's Day, July 4th, Picnic, Potluck, Summer, Refrigerator, Diabetic, High Fiber, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Vegetarian, Make it from scratch 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 recipe yields 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 & Variations
No special items needed.
Tags :
Salads
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