Vegan Tomato, Kidney Bean and Parsley Salad

6 15 253
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 3
Vegan Tomato, Kidney Bean and Parsley Salad
Health Highlights

Ingredients


1/2 sprig Parsley, fresh (diced)
1 can(s) (15 oz) Red kidney beans, canned, drained
3 clove(s) Garlic (minced)
3 medium Tomato (diced)
1/3 cup Walnuts (diced)
1 pinch Salt and pepper (to taste)

Instructions


  1. Mix all ingredients together in a bowl.
  2. Add salt and pepper to taste.
  3. Optional - add extra virgin olive oil for dressing with a drizzle of balsamic vinegar if you like!

Notes:

Kidney Beans

are a great source of protein and fiber!


Nutrition Facts

Per Portion

Calories 253
Calories from fat 94
Calories from saturated fat 11.3
Total Fat 10.4 g
Saturated Fat 1.3 g
Trans Fat 0
Polyunsaturated Fat 6.9 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 281 mg
Potassium 628 mg
Total Carbohydrate 33 g
Dietary Fiber 11.3 g
Sugars 3.6 g
Protein 13.0 g

Dietary servings

Per Portion


Meat Alternative 1.4
Vegetables 2.2

Energy sources


Pygal43%465.4429415244198175.0108468499893837%323.64070666959924262.25840137334420%327.3483634215289124.801227463661443%37%20%CarbohydratesFatProtein

Meal Type(s)

Salad
Side




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