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    You are in: Home / Recipes / Tomato, Blue Cheese, and Kidney Bean Salad Recipe
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    Tomato, Blue Cheese, and Kidney Bean Salad

    Tomato, Blue Cheese, and Kidney Bean Salad. Photo by alvinakatz

    1/1 Photo of Tomato, Blue Cheese, and Kidney Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    7 mins

    7 mins

    0 mins

    Dr. Jenny's Note:

    Posting to try from the site. This recipe is credited to Brian Turner from "Ready, Steady, Cook."

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    Units: US | Metric


    1. 1
      Mix the kidney beans, onion, chives, lemon juice, salt and freshly ground black pepper together in a small bowl.
    2. 2
      Heat a dash of olive oil in a frying pan, add the bread cubes and fry for 2-3 minutes, or until golden-brown.
    3. 3
      To serve, place the sliced tomato on a serving plate, top with the kidney bean salad and scatter over the cheese and toasted bread cubes.

    Ratings & Reviews:

    • on August 09, 2013


      A simple yummy salad that can double as a meal. I used a weird kind of Danish blue cheese that was smeary instead of crumbly. I would have liked crumbly more. Loved the lightly fried bread, not so greasy or dry as croutons can get.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tomato, Blue Cheese, and Kidney Bean Salad

    Serving Size: 1 (474 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 694.4
    Calories from Fat 194
    Total Fat 21.5 g
    Saturated Fat 11.7 g
    Cholesterol 42.6 mg
    Sodium 1708.1 mg
    Total Carbohydrate 93.3 g
    Dietary Fiber 9.6 g
    Sugars 9.5 g
    Protein 33.1 g

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