Herbed Salad with Red Kidney Beans

Your family will taste your love in every bite!

Recipe author

Servings:

Canned beans

250

Egg (boiled, yolk only)

Garlic

Lemon

Vegetable oil

Dill

Parsley

Sugar

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 38 % 9 g

Carbohydrates 42 % 10 g

142 kcal

GI: 10 / 0 / 90

Here's a recipe that can double as both a salad and a side dish. On top of that, this bean salad is so filling and satisfying that you can finally feed those forever-hungry family members until they're full. It works as a hearty breakfast or as a great main or supper. So, let's get started. Drain off all the liquid from the can of beans and tip the beans into a salad bowl. Add ground black pepper to taste, salt, and a pinch of sugar for a little extra zing. Now take the yolk from a hard-boiled egg and mash it into a paste. Add a little vegetable oil, the minced garlic, and the juice of one lemon, plus a small splash of boiled water. Stir the yolk dressing into the beans and mix well. That's basically it — quick and easy, as you can see. Finally, finely chop some parsley or dill, whichever you prefer (or both), sprinkle it over the salad, and serve. I think you'll enjoy this one as much as I do. Bon appétit.

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