Try this Kidney Bean Salad recipe, or contribute your own.
Suggest a better descriptionChop all vegetables. Add kidney beans. Mix sugar, salt, pepper, and mayonnaise. Combine with kidney beans and vegetables. Recipe from Margarete Wolf. Formatted by Lynn Thomas. Source: The Palm Schwenkfelder Church Cookbook, Palm, PA. Recipe by: The Palm Schwenkfelder Church Cookbook Posted to MC-Recipe Digest V1 #467 by Nancy Berry
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 90 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 426.9mg | 15 % | |
Potassium 435.5mg | 11 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 12g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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