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Kidney Bean Mushroom Salad

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  Canned kidney beans 15 Ounce (1 Can)
  Diced celery 1 Cup (16 tbs)
  Diced green pepper 1⁄2 Cup (8 tbs)
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Diced sweet pickles 1⁄2 Cup (8 tbs)
  Green onion with tops 2 , sliced very thin
  Salt 1 Teaspoon
  Chili sauce 1⁄4 Cup (4 tbs) (Commercial One)
  Mayonnaise 1⁄3 Cup (5.33 tbs)
  Lettuce leaves 4

Pour beans into sieve and rinse under cold water to remove sauce.
Take out any pieces of pork.
Combine beans, celery, green pepper, mushrooms, pickles, onions and salt in a bowl and toss together lightly.
Combine chili sauce and mayonnaise, pour over vegetables and toss again lightly.
Chill well.
Line a bowl with lettuce and spoon in bean mixture.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1032 Calories from Fat 539

% Daily Value*

Total Fat 60 g92%

Saturated Fat 5.4 g26.8%

Trans Fat 0 g

Cholesterol 52.4 mg17.5%

Sodium 4718 mg196.6%

Total Carbohydrates 118 g39.3%

Dietary Fiber 24.7 g98.9%

Sugars 59.5 g

Protein 27 g53.7%

Vitamin A 98.5% Vitamin C 155.2%

Calcium 43.2% Iron 65.9%

*Based on a 2000 Calorie diet

Kidney Bean Mushroom Salad Recipe