Spicy Salad with Kidney Beans, Cheddar, and Nuts
Spicy Salad with Kidney Beans, Cheddar, and Nuts takes approximately 10 minutes from beginning to end. This recipe serves 1. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 725 calories, 27g of protein, and 50g of fat per serving. For $4.59 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. A mixture of tabasco, mixed greens, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by spoonacular user isabelchatterton. Similar recipes are Spicy Salad with Kidney Beans, Cheddar, and Nuts, Spicy Salad with Kidney Beans, Cheddar, and Nuts, and Spicy Salad with Kidney Beans, Cheddar, and Nuts.
Servings: 1
Ingredients:
15 grams almonds
1/2 avocado
5 ml balsamic vinegar
1/4 cup (30 grams) cheddar cheese
1/2 cup (113 grams) cooked kidney beans
150 grams mixed greens
10 ml olive oil
15 grams roasted salted cashews
2-3 sundried tomatoes
2 dashes (or more if you like it hot!) Tabasco
Equipment:
bowl
Cooking instruction summary:
1. Rinse and drain the kidney beans, cut the sundried tomatoes, and tear the slice of cheese into small pieces.
2. Put the mixed greens in a bowl and top with kidney beans, sundried tomatoes, cheddar cheese, and nuts.
3. Mix together the olive oil, balsamic vinegar, and hot sauce in a small bowl. Pour the dressing over the salad.
Fast, easy, and healthy-- one of my favorite lunches!
Step by step:
1. Rinse and drain the kidney beans, cut the sundried tomatoes, and tear the slice of cheese into small pieces.
2. Put the mixed greens in a bowl and top with kidney beans, sundried tomatoes, cheddar cheese, and nuts.
3. Mix together the olive oil, balsamic vinegar, and hot sauce in a small bowl.
4. Pour the dressing over the salad.
5. Fast, easy, and healthy-- one of my favorite lunches!
Nutrition Information:
covered percent of daily need
