Kidney Beans and Green Pepper Salad
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 tablespoons olive oil | |
| Juice of two lemons | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| 3 (15 oz.) cans of No added salt kidney beans | Drained and rinsed well |
| 2 cloves garlic | Washed, peeled and minced. |
| 1 green pepper | Washed, trimmed and chopped |
| 6 green onions | Washed, trimmed and thinly sliced |
| 1 tablespoon parsley | Washed, trimmed and chopped or use dried |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Whisk together olive oil, lemon juice, salt and pepper in a large bowl. | |
| 2 | Add kidney beans, garlic, pepper, onions and parsley and stir until combined. Chill. |
Posted in Side Dish, Starch Side Recipes
