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


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)


  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!


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


Meal Type(s)