Servings | 7 |
---|---|
Preparation Time | 45 Minutes |
Cook Time | 0 Minutes |
Total Time | 45 Minutes |
Difficulty | Easy |
Main Ingredient | Pickles; Beans |
Category | Fruit; Beans & Legumes |
Meal | Lunch; Dinner |
Type | Appetizer; Side Dish |
Subtype | Salad |
Cuisine | American |
Diet |
¾ cup diced dill pickles
½ cup diced onion
10 green olives with pimento sliced
1 can red kidney beans
1 teaspoon olive oil
1 tablespoon balsamic vinegar
Black pepper to taste
In a mixing bowl, combine the diced onions, pickles, and olives.
Rinse and drain the canned kidney beans and transfer to the bowl.
Gently stir in the balsamic vinegar and olive oil.
Top with black pepper to taste.
Cover the bowl and place in the refrigerator for 30 minutes.
Calories: 73 cal
Total fat: 2g
Cholesterol: 0mg
Sodium: 636mg
Carbohydrate: 11g
Fiber: 4g
Protein: 3g