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Avocado Kidney Beans Salad

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Ingredients
  Red kidney beans 3 Can (30 oz), drained
  Onion 1 Large, chopped
  Salad oil 1 Cup (16 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Coarsely ground black pepper 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm)
Directions

Combine beans and onion.
Blend salad oil, vinegar, salt and seasonings; pour over beans and mix well.
Place each garlic clove on a toothpick; bury in beans.
Cover tightly; mari nate in refrigerator for a day or two for best flavor.
Remove garlic before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
10

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 503 Calories from Fat 206

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 1.2 g5.9%

Trans Fat 0.4 g

Cholesterol 0 mg

Sodium 206.2 mg8.6%

Total Carbohydrates 56 g18.7%

Dietary Fiber 13.6 g54.3%

Sugars 3.4 g

Protein 20 g39.4%

Vitamin A 0% Vitamin C 11.4%

Calcium 8.3% Iron 32.8%

*Based on a 2000 Calorie diet

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Avocado Kidney Beans Salad Recipe