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White Bean, Radish And Red Onion Salad

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Ingredients
  Canned white kidney beans 540 Milliliter, drained (1 Can, 19 Ounce)
  Red onion 1⁄2 Cup (8 tbs), chopped
  Cucumber 1 Cup (16 tbs), thinly sliced or diced
  Radishes 3⁄4 Cup (12 tbs), sliced
  Garlic 1 Clove (5 gm), minced
  Parsley 1⁄2 Cup (8 tbs), chopped
  Lemon juice/Sherry vinegar 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Ground pepper To Taste
Directions

In sieve or colander, rinse beans under cold water; drain and place in salad bowl.
Add onion, cucumber, radishes, garlic and parsley; toss to mix.
Add lemon juice and oil, salt and pepper to taste; toss.
Salad can be prepared to this point, covered and refrigerated for up to 2 days.
At serving time, arrange salad on bed of red lettuce.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 778 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1933.4 mg80.6%

Total Carbohydrates 119 g39.5%

Dietary Fiber 30.1 g120.2%

Sugars 40.9 g

Protein 32 g64.9%

Vitamin A 53.1% Vitamin C 166.5%

Calcium 44.4% Iron 38.3%

*Based on a 2000 Calorie diet

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White Bean, Radish And Red Onion Salad Recipe