Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
209
Calories
3g
Protein
14g
Fat
18g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Jalapeno | 1 pepper (14g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Red Kidney Bean | not in our table | 0 |
| Coriander | 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
- =
- 3/4 cup Chopped sweet onions
- 16 oz Red Kidney Beans, Cooked
- 1 cup Green bell pepper diced
- 1 cup Yellow bell pepper diced
- 1 tbl Minced jalapeno
- 1/2 cup White wine vinegar
- 2 tbl Vegetable oil
- 3 tbl Minced coriander fresh
- 1 tsp Chili powder
- =
Directions
1
Combine onions, kidney beans & the peppers in a large shallow dish.
2
Toss & set aside. Combine vinegar, cilantro & chili powder in a small bowl; stir well.
3
Pour over vegetables & toss to coat. Cover & refrigerate for at least 8 hours, or overnight, stirring occasionally.
4
Toss before serving.
Recipe sourced from
fandom