Kidney bean salad with red onion

Name: Kidney bean salad with red onion
Yield: 2 servings
Ingredients: 500.000000000000 g Beans, kidney, all types, mature seeds, cooked, boiled, without salt; 80.000000000000 g Onions, raw; 25.000000000000 g Vinegar, cider; 20.000000000000 g Oil, olive, salad or cooking; 12.000000000000 g Parsley, fresh

Vegan
Lactose free
Gluten free

Derived from ingredients – check the package label.

Less suited for lunch, for dinner, as a snack.

A cold dish assembled from fresh ingredients; 2 servings.

2 servingsFinal yield 637 g

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Ingredients

Display quantities

500 gBeans, kidney, all types, mature seeds, cooked, boiled, without salt
80 gOnions, raw
25 gVinegar, cider
20 gOil, olive, salad or cooking
12 gParsley, fresh

Method

Prepare 500 g kidney beans, cooked without salt, 80 g raw red onion, 25 g cider vinegar, 20 g olive oil, 12 g fresh parsley. Drain beans, cut onion into very thin half-moons and chop parsley.
Massage onion with vinegar, then fold in beans, oil and parsley.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Kidney bean salad with red onion (Main course)

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 853.4 kcal
Protein: 44.6 g
Fat: 22.7 g
Total carbohydrate (by difference): 122.5 g
Total dietary fibre (USDA): 33.8 g
Saturated fatty acids: 3.2 g
Sodium: 16.6 mg
Salt (sodium × 2.5): 0.04 g

Per serving

Energy: 426.7 kcal
Protein: 22.3 g
Fat: 11.3 g
Total carbohydrate (by difference): 61.2 g
Total dietary fibre (USDA): 16.9 g
Saturated fatty acids: 1.6 g
Sodium: 8.3 mg
Salt (sodium × 2.5): 0.02 g

Per 100 g of finished food

Energy: 134 kcal
Protein: 7 g
Fat: 3.6 g
Total carbohydrate (by difference): 19.2 g
Total dietary fibre (USDA): 5.3 g
Saturated fatty acids: 0.5 g
Sodium: 2.6 mg
Salt (sodium × 2.5): 0.01 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Sulphites

Derived from ingredients – check the package label.

Food data sources

USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal