HP - High Protein Kidney Bean Salad
Servings: 2 servings
Calories: 662kcal
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Ingredients
- ½ cup quinoa
- 1.5 cup (435 g) kidney beans, cooked (~1 can, 15oz/425g)
- ¾ cup (220 g) sweet corn (~1 can, 15oz/425g)
- ½ cucumber (finely diced)
- 4 oz (100 g) feta cheese (crumbled)
- ½ cup (15 g) parsley, fresh (or cilantro)
- 1 spring onions
For the dressing:
- ½ lime (juiced)
- 2 tbsp olive oil
- 1 tsp mustard
- 1 tsp cumin, ground
- ½ tsp oregano, dried
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Well, the ingredients say everything you need to know already, but let's elaborate just in case:
- Rinse and drain the corn and the kidney beans.
- Dice up the cucumber and chop the cilantro or parsley.
- Then chop the green onion. So far so easy.
- Get a big bowl and throw in everything you rinsed and chopped. Now crumble in the feta and give it a good mix.
- Get a small bowl and add all the ingredients for the dressing. Stir, then taste to make sure it's fine.
- When approved, mix in the dressing to the salad.
- And there you have it, your salad is ready!
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Nutrition
Calories: 662kcal | Carbohydrates: 80g | Protein: 29g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 50mg | Sodium: 1274mg | Potassium: 1184mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1806IU | Vitamin C: 33mg | Calcium: 399mg | Iron: 9mg