Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
301
Calories
7g
Protein
15g
Fat
39g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pita Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Red Kidney Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 can red kidney beans
- 1/2 cups parsley, chopped or dried
- 1 tbls minced onion, soaked in 1/3 c. water
- 2 tspn dried mint
- 1 tomato, chopped
- 1 cucumber, peeled & diced
- 1/4 cups olive oil
- 1/4 cups lemon juice
- 1/2 tspn salt
- 1/2 tspn pepper
- 1 package of pita bread, cut into fourths
- =
Directions
1
Place beans, parsley, drained onion, mint, tomato and cucumber into serving bowl.
2
Combine olive oil, lemon juice, salt and pepper and beat with a fork.
3
Pour over vegetables, mix thoroughly.
4
Refrigerate until ready to serve.
5
Mix again before serving.
6
Serve with pita.
Recipe sourced from
fandom