Mediterranean Kidney Bean Salad
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan salad? Mediterranean Kidney Bean Salad could be an awesome recipe to try. This recipe makes 6 servings with 266 calories, 12g of protein, and 10g of fat each. For 75 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 579 people have made this recipe and would make it again. It is brought to you by Oh My Veggies. A mixture of canned kidney beans, parsley, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is tremendous. Kidney Bean Salad, White Kidney Bean Salad, and Red Kidney Bean Salad are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
3-15 oz. cans of kidney beans, rinsed well
2 cloves garlic, crushed
1 green pepper, chopped
6 green onions, thinly sliced
juice of 2 lemons
4 tablespoons olive oil
1 tbsp. parsley, chopped
salt and pepper (to taste)
Equipment:
whisk
bowl
Cooking instruction summary:
Whisk together olive oil, lemon juice, salt, and pepper in a large bowl. Add kidney beans, garlic, pepper, onions, and parsley and stir until combined.
Step by step:
1. Whisk together olive oil, lemon juice, salt, and pepper in a large bowl.
2. Add kidney beans, garlic, pepper, onions, and parsley and stir until combined.
Nutrition Information:
covered percent of daily need
