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- Yields:
- 1 serving(s)
- Prep Time:
- 4 mins
- Total Time:
- 4 mins
Ingredients
- 1/4 c. rinsed and drained canned kidney beans
- 1 tsp. extra-virgin olive oil
- 1 tsp. vinegar
- 1 tbsp. chopped onion
- pinch of dried rosemary and oregano
Directions
- Toss 1/4 cup rinsed and drained canned kidney beans with 1 tsp extra-virgin olive oil, 1 tsp vinegar, 1 Tbsp chopped onion, and a pinch of dried rosemary and oregano.
Recipes
24 Low-Carb Breakfast Recipes
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, ,Balanced,High-Fiber
, SearchSubscribeMy BookmarksShopHeart Healthy Meal PlanSaleEditors’ PicksBooksDVDsBundles and collectionsPrevention LampsPremium ExclusivesHealthNovel CoronavirusBrain HealthMemoryMental HealthSleep & EnergyHealth ConditionsCondition CentersWeight LossDietsFitnessWorkoutsWorkout Clothes & GearVirtual Walk 2021SexRelationshipsFood & NutritionHealthy EatingRecipesBeautySkin CareMakeupHairStyleLifeValentine’s DayMother’s DayGiftsNewsletterFollowFacebookTwitterInstagramYouTubePinterestAbout Prevention.comMedical Review BoardWinSkip to ContentHealthBeautyFitnessNutritionLifeSubscribesign inFood & NutritionRecipesBean SaladPublished: Mar 9, 2016Jump to recipeAdvertisement – Continue Reading BelowYields: 1 serving(s)Prep Time: 4 minsTotal Time: 4 minsIngredients1/4
, http://www.edamam.com/ontologies/edamam.owl#recipe_928a5b08cbcb258740d4c743509d6674
, 6
, Balanced,High-Fiber
, Vegetarian,Pescatarian,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
, Sulfites
, Ingredients:
- 6 tbsp chopped red onion
- 4 tbsp red wine vinegar
- 4 oz thin green beans, trimmed
- 2 tbsp dijon mustard
- 2 tbsp honey
- 2 tbsp extra virgin olive oil
- 2 C shelled cooked edamame (about 10 oz), thawed if frozen
- 1 can (15 oz) dark kidney beans, rinsed and drained
- 1 can (15 oz) chickpeas, rinsed and drained
,
, SearchSubscribeMy BookmarksShopHeart Healthy Meal PlanSaleEditors’ PicksBooksDVDsBundles and collectionsPrevention LampsPremium ExclusivesHealthNovel CoronavirusBrain HealthMemoryMental HealthSleep & EnergyHealth ConditionsCondition CentersWeight LossDietsFitnessWorkoutsWorkout Clothes & GearVirtual Walk 2021SexRelationshipsFood & NutritionHealthy EatingRecipesBeautySkin CareMakeupHairStyleLifeValentine’s DayMother’s DayGiftsNewsletterFollowFacebookTwitterInstagramYouTubePinterestAbout Prevention.comMedical Review BoardWinSkip to ContentHealthBeautyFitnessNutritionLifeSubscribesign inFood & NutritionRecipesBean SaladPublished: Mar 9, 2016Jump to recipeAdvertisement – Continue Reading BelowYields: 1 serving(s)Prep Time: 4 minsTotal Time: 4 minsIngredients1/4 c. rinsed and drained canned kidney beans1 tsp. extra-virgin olive oil1 tsp. vinegar1 tbsp. chopped onionpinch of dried rosemary and oreganoDirectionsToss 1/4 cup rinsed and drained canned kidney beans with 1 tsp extra-virgin olive oil, 1 tsp vinegar, 1 Tbsp chopped onion, and a pinch of dried rosemary and oregano.Recipes24 Low-Carb Breakfast Recipes54 Best Black Beans Recipes36 Sweet Corn Recipes To Make This Summer35 Vegetarian BBQ RecipesAdvertisement – Continue Reading Below60+ Best Vegetarian Dinners10 New Ways To Cook With Pears68 Avocado Recipes So You Never Waste One Again20 Vegan Instant Pot Recipes40 Springy Easter Salads100+ Flavorful Vegan Recipes 28 Healthy And Delicious Ways To Eat EggsComfort Food Can Still Be Healthy—Here’s ProofAdvertisement – Continue Reading Below
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