southwestern kidney bean salad with romaine and beets

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

Molly Holbrook
  • Prepairation Time: 10 minutes
  • Cooking Time: 5 minutes
  • Servings: 2
  • Category: lunch
southwestern kidney bean salad with romaine and beets

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.

Molly Holbrook

A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the happiest....cooking, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.