side dish recipe · #02724
Mango Cabbage Lime Cilantro Canned Kidney 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 Kidney Beans
- 8 ozMango
- 6 ozRed Cabbage
- 2 tbspOlive Oil
- 2 tbspLime Juice
- 2 tbspCilantro
- ½ tspTable Salt
Instructions
- Drain and rinse the Canned Kidney Beans if canned. If it is not ready to eat, cook it according to package directions until tender, then cool it.
- Wash the Mango and Red Cabbage under running water, keep leafy greens separate from raw meat and poultry, and cut them into bite-size pieces.
- Whisk the Olive Oil, Lime Juice, Cilantro, and Table Salt in a large bowl. Add the Canned Kidney Beans, Mango, and Red Cabbage, toss well, and serve promptly or refrigerate.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 7.9 g
- Carbohydrates
- 30.6 g
- Fat
- 7.9 g
- Fiber
- 6.5 g
- Sodium
- 499.7 mg
Some source nutrients are unavailable. 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.