Canned Beets And Bean Salad - cooking recipe

Ingredients

1 (16 ounce) can kidney beans, drained and rinsed
1 (14 1/2 ounce) can beets, chopped
1 (14 1/2 ounce) can new potatoes, chopped
1/2 small onions or 1/2 bunch green onion, chopped
1/4 cup dried parsley or 1/2 bunch fresh parsley, chopped
1 tablespoon dried basil or 1/4 cup fresh basil, chopped
2 tablespoons olive oil
2 tablespoons lemon juice concentrate or 1 tablespoon lemon, juice of
salt and pepper, to taste

Preparation

In a large bowl, mix kidney beans, beets, potatoes, onions, parsley and basil. Toss with olive oil and lemon juice. Add salt and pepper to taste. If you have a refrigerator or chilled cooler available, chill for 30 minutes before serving, or enjoy at room temperature.
Servings: 6.
Nutritional Information Per Serving:
Calories 180; Total fat 5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 28g; Fiber 8g; Protein 6g; Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV.
*Daily Value.