Canned Beets and Bean Salad
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
8
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
- 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.
- Servings: 6.
-
Nutritional Information Per Serving:
- 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.
- *Daily Value.
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