Kidney Bean Salad Recipe
Daily Value: 33%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||481µg||120%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
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- 4 cups cooked kidney beans
- 4 tomatoes, diced
- 8 pieces garlic, crushed
- 4 yellow onions, diced
- 4 green peppers, diced
- 4 red peppers, diced
- 4 bunches chopped parsley
- 4 teaspoons salt
- 8 small cucumbers, diced
- 4 teaspoons cumin
- 1 cup fresh lemon juice
- 1 cup olive oil
Mix all ingredients together in a large bowl. Serve with pitas.