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
- Mix beans, green pepper, tomato, and onion in a large bowl
- Whisk olive oil, vinegar, Worcestershire sauce, paprika, pepper, and garlic powder in smaller bowl
- Pour the oil dressing over the bean mixture, tossing to coat
- For best flavor, refrigerate for at least 1 hour or overnight before serving
Image
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