Vegan Tomato, Kidney Bean and Parsley Salad

6 15 276
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 3
Vegan Tomato, Kidney Bean and Parsley Salad
Health Rating

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 276
Calories from fat 91
Calories from saturated fat 11.3
Total Fat 10.2 g
Saturated Fat 1.3 g
Trans Fat 0
Polyunsaturated Fat 6.9 g
Monounsaturated Fat 1.3 g
Cholesterol 0
Sodium 285 mg
Potassium 682 mg
Total Carbohydrate 33 g
Dietary Fiber 11.6 g
Sugars 3.6 g
Protein 13.2 g

Dietary servings

Per Portion


Meat Alternative 1.4
Vegetables 2.2

Energy sources


Pygal48%467.55485168807337189.1510303574496633%311.1438518677992249.3957109007357419%330.3148617634981122.6712398943567348%33%19%CarbohydratesFatProtein
Recipe from:
Salad
Side