Hearty Summer Salad Bowl Recipe
Servings: 8
Ingredients
- 3 c. Cooked rice
- 1 can (15-ounce.) kidney beans
- 1 pkt (10-ounce.) frzn green beans, cooked and, cooled
- 1 1/2 c. Minced celery
- 1/2 c. Minced onion
- 1/4 c. Diced pimiento,, optional
- 1 c. Diced cooked ham or possibly chicken
- 1/4 c. Sugar
- 1/4 c. Extra virgin olive oil
- 6 Tbsp. Vinegar Sliced hard-cooked Large eggs, for garnish Cherry tomatoes,, if you like
Directions
- Drain kidney beans. Mix all ingredients except garnishes and let set at least four hrs before serving. Arrange prettily in a large glass bowl garnished with hard-cooked egg slices and cherry tomatoes.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 225 | |
| Calories from Fat 90 | 40% |
| Total Fat 10.14g | 13% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 435mg | 18% |
| Potassium 174mg | 5% |
| Total Carbs 24.67g | 7% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.04g | 5% |
| Protein 7.93g | 13% |
