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Vinaigrette Dressed Kidney Bean Salad

Western.Chefs's picture
Ingredients
  Kidney beans 1 Pound, cooked, drained (450 Gram)
  Onion 1 , thinly sliced
  Vinaigrette dressing 6 Tablespoon
  French mustard 1 Teaspoon
Directions

Put the beans and onion in a salad bowl.
Mix the vinaigrette dressing with the mustard and spoon it over the vegetables.
Toss well before serving.

Recipe Summary

Cuisine: 
Continental
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Servings: 
4

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Your rating: None
4.2
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 464 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.2%

Saturated Fat 0.94 g4.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 224.2 mg9.3%

Total Carbohydrates 73 g24.3%

Dietary Fiber 17.8 g71.3%

Sugars 3.8 g

Protein 26 g51.9%

Vitamin A 0.01% Vitamin C 12.7%

Calcium 10.2% Iron 42.5%

*Based on a 2000 Calorie diet

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Vinaigrette Dressed Kidney Bean Salad Recipe