Red Beans & Greens Salad
.
Yield
4 servingsPrep
5 minCook
0 minReady
6 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
salsa
chunky prepared |
|
| 2 | tablespoons |
olive oil, extra-virgin
eyeball it |
|
| 1 | each |
escarole
chopped into small bite size pieces |
* |
| 14 | ounces |
kidney beans, canned
drained |
*
|
| ½ | each |
red onion
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
salsa
chunky prepared |
|
| 3E+1 | ml |
olive oil, extra-virgin
eyeball it |
|
| 1 | each |
escarole
chopped into small bite size pieces |
* |
| 404.6 | ml/g |
kidney beans, canned
drained |
*
|
| 0.5 | each |
red onion
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine salad ingredients in a bowl, toss and adjust seasoning.
