Kidney Bean Salad
User Reviews
4.5
42 reviews
Excellent
Kidney Bean Salad
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Looking for a non boring side dish? Check out this Kidney Bean Salad recipe! EASY to make with pantry staples, and great for a weeknight dinner or potluck!
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Ingredients
- 15.5 ounces red kidney beans rainsed, drained and dried, can
- 15.5 ounces chickpeas rinsed, drained and dried, canned
- 3 scallions , whites and greens, chopped
- 3 celery ribs chopped
- 1/2 cup yogurt plain, Greek
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- 1 tablespoon flat leaf parsley chopped
- 1 teaspoon sea salt coarse
- 1/2 teaspoon black pepper freshly ground
Instructions
- Make sure your wet and rinsed ingredients are dry before using.
- In a medium mixing bowl, whisk together Greek yogurt, apple cider vinegar, lemon zest, sugar, parsley and salt and pepper.
- Add drained and dried kidney beans and chickpeas, scallions and celery. Toss to combine.
- Cover and refrigerate for 1 hour or up to 24 hours.
- Toss to combine before serving chilled or at room temperature.
- If you've tried this recipe, come back and let us know how it was!
Equipments used:
Nutrition Information
Show Details
Calories
111kcal
(6%)
Carbohydrates
18g
(6%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
602mg
(25%)
Potassium
291mg
(6%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
163IU
(3%)
Vitamin C
3mg
(3%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 602mg | 25% |
| Potassium | 291mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
42 reviews
Excellent
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