Canned Beets and Bean Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Need a protein-rich dish, but can’t reach into your fridge or freezer for meat? Then toss a hearty salad that features canned beans! Any type of beans you pick – kidney beans, black beans or others – is a good source of protein, as well as iron and fiber. Ingredients:
1 (16 ounce) can kidney beans, drained and rinsed |
1 (14 1/2 ounce) can beets, chopped |
1 (14 1/2 ounce) can new potatoes, chopped |
1/2 small onions or 1/2 bunch green onion, chopped |
1/4 cup dried parsley or 1/2 bunch fresh parsley, chopped |
1 tablespoon dried basil or 1/4 cup fresh basil, chopped |
2 tablespoons olive oil |
2 tablespoons lemon juice concentrate or 1 tablespoon lemon, juice of |
salt and pepper, to taste |
Directions:
1. In a large bowl, mix kidney beans, beets, potatoes, onions, parsley and basil. Toss with olive oil and lemon juice. Add salt and pepper to taste. If you have a refrigerator or chilled cooler available, chill for 30 minutes before serving, or enjoy at room temperature.
2. Servings: 6.
3. Nutritional Information Per Serving:
4. Calories 180; Total fat 5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 28g; Fiber 8g; Protein 6g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV.
5. *Daily Value.
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