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Hungarian Bean Bowl

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Ingredients
  Canned red kidney beans 1 Pound
  Canned white kidney beans 1 Pound
  Vegetable oil 2 Tablespoon
  Cider vinegar 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Sugar 2 Teaspoon
  Olive dip mix 7 Ounce
  Iceberg lettuce head 1 Small, shredded
  Dairy sour cream 1⁄2 Cup (8 tbs)
  French fried onion rings 3 Ounce
Directions

Drain red and white kidney beans well; place beans in a large bowl.
Drizzle with vegetable oil and vinegar; sprinkle with parsley, sugar and dip mix; toss to mix well.
Cover; chill at least an hour to season and blend flavors.
(Or let stand at room temperature if you prefer salad not too chilled.)
When ready to serve, place shredded lettuce in a large casserole or bowl.
Sitr sour cream into bean mixture; spoon on top of lettuce; sprinkle with onion rings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Blending
Interest: 
Quick
Servings: 
8

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 219 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.7%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 9.3 mg3.1%

Sodium 416 mg17.3%

Total Carbohydrates 29 g9.5%

Dietary Fiber 6.2 g24.6%

Sugars 6.5 g

Protein 8 g15.1%

Vitamin A 11.3% Vitamin C 14.1%

Calcium 8.5% Iron 9.2%

*Based on a 2000 Calorie diet

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Hungarian Bean Bowl Recipe