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4 servings
suggest servings
| 2/3 | cup | pinto beans | cooked, drained |
| 2/3 | cup | chickpeas (garbanzo beans) | cooked, drained |
| 1 1/2 | cups | green beans | sliced, steamed |
| 1/2 | cup | celery | diced |
| 1/4 | cup | red onion | diced |
| 1/4 | cup | pimento | diced |
| 1/4 | cup | parsley leaves | chopped |
| 2 | tablespoons | rice vinegar | |
| 1 | tablespoon | lemon juice | |
| 4 | teaspoons | olive oil | |
| 1/4 | teaspoon | salt | |
| 1 | x | black pepper | freshly ground, to taste |
| 6 | leaves | lettuce |
In salad bowl combine all ingredients, except lettuce. Chill.
Serve on lettuce leaves.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 403mg | 17% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 6.0g | 23% |
| Sugars 2.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 20% | Vitamin C | 45% | |
| Calcium | 6% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Many recipes furnish an oven temperature and time frame for roasted items. This can be fraught with inaccuracies. Cooking time is influenced by...
My husband loved this recipe!!! It was relatively easy to make and tasted very good.
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