side dish recipe · #02703
Carrot Celery Cider Parsley Canned Black Beans Salad
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Level 1
- Ingredients
- 7
Prep20 min
Cook5 min
Inactive0 min
Total25 min
Ingredients
- 12 ozCanned Black Beans
- 8 ozCarrot
- 6 ozCelery
- 2 tbspOlive Oil
- 2 tbspApple Cider Vinegar
- 2 tbspParsley
- ½ tspTable Salt
Instructions
- Drain and rinse the Canned Black Beans if canned. If it is not ready to eat, cook it according to package directions until tender, then cool it.
- Wash the Carrot and Celery under running water, keep leafy greens separate from raw meat and poultry, and cut them into bite-size pieces.
- Whisk the Olive Oil, Apple Cider Vinegar, Parsley, and Table Salt in a large bowl. Add the Canned Black Beans, Carrot, and Celery, toss well, and serve promptly or refrigerate.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 6 g
- Carbohydrates
- 21 g
- Fat
- 7.2 g
- Fiber
- 8.2 g
- Sodium
- 482.8 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.