Oh My Veggies · by Nicole★ 4.5 (4)
Mediterranean Kidney Bean Salad
NUTRITION · PER SERVING10M COOK
CAL 18%·PRO 35%
CARBS 48G54% OF CAL
13G FIBER0G ADDED9G INTRINSIC25G OTHER9G TOTAL SUGAR
FAT 11G28% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright Mediterranean kidney bean salad dressed with olive oil and lemon juice, served at room temperature. Light and fresh, pairs well with grilled vegetables or fish.
sidemediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tbsp olive oil
- juice of 2 lemons
- salt and pepper (to taste)
- 3 15 oz cans kidney beans, rinsed well
- 2 cloves garlic (crushed)
- 1 green pepper (chopped)
- 6 green onions (thinly sliced)
- 1 tbsp parsley (chopped)
At a glance
PER SERVING · TIME 10M
CAL 18%·PRO 35%
CARBS 48G54% OF CAL
13G FIBER0G ADDED9G INTRINSIC25G OTHER9G TOTAL SUGAR
FAT 11G28% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 574mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 136mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 574MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.