Chop 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!