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    You are in: Home / Recipes / Canned Beets and Bean Salad Recipe
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    Canned Beets and Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Chef #1365024's Note:

    Need a protein-rich dish, but can’t reach into your fridge or freezer for meat? Then toss a hearty salad that features canned beans! Any type of beans you pick – kidney beans, black beans or others – is a good source of protein, as well as iron and fiber.

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    Ingredients:

    Serves: 8

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, mix kidney beans, beets, potatoes, onions, parsley and basil. Toss with olive oil and lemon juice. Add salt and pepper to taste. If you have a refrigerator or chilled cooler available, chill for 30 minutes before serving, or enjoy at room temperature.
    2. 2
      Servings: 6.
    3. 3
      Nutritional Information Per Serving:
    4. 4
      Calories 180; Total fat 5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 28g; Fiber 8g; Protein 6g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV.
    5. 5
      *Daily Value.

    Browse Our Top Low Protein Recipes

    Ratings & Reviews:

    • on October 13, 2010

      35

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    Nutritional Facts for Canned Beets and Bean Salad

    Serving Size: 1 (172 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 143.7
     
    Calories from Fat 35
    24%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 214.8 mg
    8%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 4.9 g
    19%
    Sugars 5.9 g
    23%
    Protein 5.1 g
    10%

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