Directions:
- If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
- Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ( dressing ), except the egg and pickle.
- Stir dressing , and pour over beans and toss lightly to coat.
- Gently fold in eggs and pickle, then serve.
- *We chilled this salad an hour more, then served.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.45 Kcal (802 kJ) | ||
| Calories from fat | 153.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.02g | 26% | |
|---|---|---|---|
| Cholesterol | 93.25mg | 31% | |
| Sodium | 134.42mg | 6% | |
| Potassium | 144.24mg | 3% | |
| Total Carbs | 5.9g | 2% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 4.67g | 9% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 1.1mg | 6% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 209.7 Kcal (878 kJ) | ||
| Calories from fat | 167.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.65g | 26% | |
|---|---|---|---|
| Cholesterol | 102.14mg | 31% | |
| Sodium | 147.24mg | 6% | |
| Potassium | 158mg | 3% | |
| Total Carbs | 6.46g | 2% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 1.5g | 5% | |
| Protein | 5.11g | 9% | |
| Vitamin C | 10.1mg | 15% | |
| Iron | 1.2mg | 6% | |
| Calcium | 47.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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