
Quick Look
- Main Ingredientskidney beans, beet, romaine, wax peppers, onion, garlic, coconut oil
- Cuisinehealthy
- Courselunch
- Level Of CookingEasy
Nutrition Facts
- Serving Size: 1 c. calories 410
- fat 19.5 g
- 3.5 g. saturated fat
- 0 mg cholesterol
- 53 g carbohydrates
- 5 g. protein
- 17 g. fiber
Southwestern kidney bean salad with romaine and beets
- Prepairation Time: 10 minutes
- Cooking Time: 5 minutes
- Servings: 2
- Category: lunch

southwestern kidney bean salad with romaine and beets
1 tsp. coconut oil
4 cloves garlic
1/2 red onion, chopped
4 bruno's wax peppers
1/4 head romaine
1 beet
5 radishes
Heat coconut oil up in a saute pan over medium heat. Quickly saute onion and garlic for 2 minutes. Add in kidney beans and toss until warmed through.
Chop all vegetables and put into a bowl.
Serve with 1 c. beans and 4 Bruno's waxed peppers chopped, for garnish, flavor and as a replacement for dressing.
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