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    You are in: Home / Recipes / Sweet and Sour Kidney Bean Salad Recipe
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    Sweet and Sour Kidney Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    Cookgirl's Note:

    If you use canned kidney beans for this salad recipe, that makes it even easier to put together for an unexpected summer potluck. From the New Americana Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the cooked kidney beans in a large non-reactive bowl.
    2. 2
      In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
    3. 3
      Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.

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    Ratings & Reviews:

    • on September 03, 2010

      55

      Very potluckish. Iv'e also seen similar at Lebanese restaurants but this is way more flavourful and tastier. DH wasn't that interested in it but maybe because it is kidney beans. I would make this again for a potluckish thing. Made for Veggie Swap 26 ~ September 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2010

      55

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    Nutritional Facts for Sweet and Sour Kidney Bean Salad

    Serving Size: 1 (243 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 250.2
     
    Calories from Fat 60
    24%
    Total Fat 6.7 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 656.0 mg
    27%
    Total Carbohydrate 38.5 g
    12%
    Dietary Fiber 8.9 g
    35%
    Sugars 11.7 g
    46%
    Protein 10.8 g
    21%

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