side dish recipe · #02729
Broccoli Cauliflower Cider Italian 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 ozBroccoli
- 6 ozCauliflower
- 2 tbspOlive Oil
- 2 tbspApple Cider Vinegar
- 1 tspItalian Seasoning
- 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 Broccoli and Cauliflower 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, Italian Seasoning, and Table Salt in a large bowl. Add the Canned Kidney Beans, Broccoli, and Cauliflower, toss well, and serve promptly or refrigerate.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 9.2 g
- Carbohydrates
- 24.5 g
- Fat
- 8 g
- Fiber
- 7 g
- Sodium
- 519.2 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.