Appetizers / Soups / Salads

Jane's Kidney Bean Salad takes 15 minutes to prepare.

Jane's Kidney Bean Salad takes 20 minutes to cook.

Jane's Kidney Bean Salad makes 4 servings.

The ingredients for Jane's Kidney Bean Salad are:

1-15 oz can dark red kidney beans, drained and rinsed

1/2 stalk celery, chopped

1/8 sweet red pepper, chopped (cubanella variety used)

1/4 medium onion, peeled and chopped

1 mini cucumber, finely chopped

1/8 cup sweet green bell peppers, chopped

2 hard boiled egg whites, chopped

1 tsp Italian Seasoning

1 tsp Chef Paul Prudhommes Magic Salt Free Seasoning (all purpose)

3 Tbsp Goya Red Wine Vinegar

1 Tbsp 100% pure olive oil

1 large tomato, peeled and seeded

3 cups romaine, broken into small bite size pieces

Here is how you make Jane's Kidney Bean Salad:

hard boil eggs and peel, removing yolk. Chop whites. Drain and rinse kidney beans. In a medium sized bowl mix Kidney beans, egg whites and chopped celery, pepper, onion, and cucumbers. Add Seasonings, vinegar and oil to mixture. Toss. Best if allowed to sit in refrigerator for 1 hour then toss again prior to serving Serve on top of romaine lettuce with tomato pieces on topServing Size:?4 servings approx 1 .25 cup each

The nutritional information for Jane's Kidney Bean Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 158.0

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 391.1 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 7.0 g
• Protein: 9.9 g