Kidney Bean Salad with Mediterranean Dressing
137
This quick and easy salad is delicious, filling and nutritious. All the ingredients are very inexpensive. The salad can be kept in the fridge for at least two days.
Ingredients
| 1 | each |
corn
raw |
* |
| ¼ | cup |
red onion
minced |
|
| 15 | ounces |
kidney beans, canned
rinsed and drained |
|
| 1 | medium |
tomatoes
chopped |
|
| 2 | tablespoons |
parsley leaves
or cilantro, minced |
|
| For the mediterranean dressing: | |||
| 1 | clove |
garlic
or to taste |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 1 | x |
sea salt
to taste |
* |
| 1 | x |
black pepper
to taste |
* |
Directions
Combine all ingredients and toss with ½ cup Mediterranean Dressing.
Mediterranean Dressing
Press garlic and let sit for 5 minutes.
Whisk together the lemon juice, garlic, sea salt and pepper.
Slowly pour the extra virgin olive oil into the mixture while whisking constantly.
The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.
Nutrition Facts
Serving Size 198g (7.0 oz)Amount per Serving
Calories 23655% of calories from fat
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 360mg
15%
Total Carbohydrate
7g
7%
Dietary Fiber 1g
3%
Sugars g
Protein
14g
Vitamin A 8%
•
Vitamin C 23%
Calcium 5%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
