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White And Red Bean Salad

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  Dried white kidney beans 1 Cup (16 tbs), washed and drained
  Dried red kidney beans 1 Cup (16 tbs), washed and drained
  Water 6 Cup (96 tbs)
  Olive oil 2 Tablespoon
  Ground sage 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm)
  Salt 2 Teaspoon
  Cayenne 1 Dash
  Paprika 1⁄2 Teaspoon
  Cider vinegar 1⁄4 Cup (4 tbs)
  Tarragon vinegar 1 Tablespoon
  Minced green pepper 1⁄4 Cup (4 tbs)
  Chopped cucumber pickle 2 Tablespoon
  Parsley sprigs 3 , chopped
  Dried chives/1 tablespoon instant minced onion 2 Tablespoon
  Romaine/Other salad greens 4
  Pimientos 2 , cut into strips

Cover beans with water, bring to a boil, and boil for 2 minutes.
Cover pan and let stand for 1 hour.
Add oil, sage, and garlic; then cook until tender, adding more water if necessary.
Drain and cool; remove garlic.
Add remaining ingredients, except last 2; mix well and chill.
Put in bowl lined with romaine.
Garnish with pimiento.

Recipe Summary

Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1398 Calories from Fat 330

% Daily Value*

Total Fat 38 g58%

Saturated Fat 5.4 g27%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5059.8 mg210.8%

Total Carbohydrates 210 g70.1%

Dietary Fiber 73.2 g292.6%

Sugars 22.9 g

Protein 74 g148.5%

Vitamin A 2496.7% Vitamin C 1052.5%

Calcium 95.1% Iron 196.3%

*Based on a 2000 Calorie diet

White And Red Bean Salad Recipe