Tuesday, July 22, 2014
Inquirer Daily News

Red Bean Salad

2 serving(s)

1 tablespoon fresh lime juice
2 teaspoons olive oil
2 tablespoons diced red onion
1 1/2 cups rinsed and drained canned red kidney
beans
Salt and freshly ground black pepper
Several iceberg lettuce leaves
 

1. Mix lime juice and olive oil together in a medium-size bowl.
2. Add the onion and red beans. Add salt and pepper to taste.
3. Toss well. Place lettuce on a serving plate and spoon beans and dressing on top.
 
Per serving: 211 calories, 11 grams protein, 32 grams carbohydrates, 5 grams fat, no cholesterol, 300 milligrams sodium, 11 grams dietary fiber.
 

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