Kidney Bean Salad – 4 Points

Name: Kidney Bean Salad – 4 Points
Prep time: 10 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1 large red bell pepper, seeded and diced; 1 large yellow bell pepper, seeded and diced; 2 cloves garlic, minced; Juice from 2 lemons; 2 15oz cans kidney beans, drained and rinsed; 1 tbsp olive oil; 1 medium red onion, diced; 1 cup parsley, chopped; Salt and pepper to taste

Prep: 10 min

Ready: 10 min

Servings: 6 servings

Calories: 165.54

Ingredients

1 2 15oz cans kidney beans, drained and rinsed
2 2 cloves garlic, minced
3 Juice from 2 lemons
4 1 tbsp olive oil
5 1 cup parsley, chopped
6 1 large red bell pepper, seeded and diced
7 1 medium red onion, diced
8 Salt and pepper to taste
9 1 large yellow bell pepper, seeded and diced

Directions

1
Place beans, peppers, onions and parsley in a large bowl.
2
Add in olive oil, garlic, lemon juice and salt & pepper. Toss to combine.

Nutrition per serving

165.54 Calories

27.99g Carbs

8.58g Protein

3.12g Fat

Allergens

milk egg fish wheat soy shellfish peanuts

Kidney Bean Salad – 4 Points

Directions

Nutrition per serving

Tags

Allergens