Red Bean Salad

Ingredients
  • 1 cup dried red kidney beans, soaked in water overnight, or 1 15-ounce can red kidney beans, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/4 cup olive oil
  • 1/4 cup vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 1 tablespoon pickle relish
  • dash paprika, ground pepper, garlic powder
Directions
  1. Mix beans, green pepper, tomato, and onion in a large bowl
  2. Whisk olive oil, vinegar, Worcestershire sauce, paprika, pepper, and garlic powder in smaller bowl
  3. Pour the oil dressing over the bean mixture, tossing to coat
  4. For best flavor, refrigerate for at least 1 hour or overnight before serving
Prep Time
30 min
Nutrition Facts
  • Servings per Recipe: 4
  • Serving Size: 1 cup
    • Calories: 214
    • Calories from Fat: 68
  • Total Fat: 8
  • Cholesterol: 0 mg
  • Sodium: 42 mg
  • Carbohydrate: 29 g
  • Dietary Fiber: 11 g
  • Protein: 11 g
  • Exchange: 2 starch, 1 fat
  • Carbohydrate Units: 2