Popular - Salad
This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more!
Prep 10 mins Total: 10 mins Servings: 6 Yield: 3 cups
Honey Bean Salad
2 (15 ounce) cans kidney beans
1 tablespoon honey
2 tablespoons apple cider vinegar
½ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried sage
2 cloves garlic minced
⅛ teaspoon hot pepper sauce (such as Tabasco®) or to taste
2 tablespoons olive oil or to taste
Salad Step 1 Pour the beans into a mixing bowl and stir with honey vinegar black pepper basil sage garlic hot pepper sauce and olive oil. Stir until evenly coated serve and enjoy!
Servings Per Recipe:6 Calories: 172.7 % Daily Value * Protein: 7.7g 15% Carbohydrates: 25.1g 8% Dietary Fiber: 8.8g 35% Sugars: 2.9g Fat: 5.1g 8% Saturated Fat: 0.6g 3% Vitamin A Iu: 24.2IU 1% Vitamin C: 0.4mg 1% Folate: 0.4mcg Calcium: 51.8mg 5% Iron: 2.2mg 12% Magnesium: 1.4mg 1% Potassium: 18.5mg 1% Sodium: 303mg 12% Thiamin: 0.2mg 15% Calories From Fat: 45.6
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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