Honey Bean Salad

Honey Bean Salad

13 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Chelsea
Recipe by  Chelsea

“This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more!”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

Directions

  1. Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!

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Reviews (13)

Rate This Recipe
NDG1974
12

NDG1974

This is a wonderful way to eat kidney beans! We skipped the sage and hot sauce cause the kids don't care for those. We all loved it! Thanks for the great recipe!

ladybuggs5224
9

ladybuggs5224

This was awesome! I did not use sage I used fresh rosemary instead and I used a can of light red kidney beans and a can of white kidney for some color. We really enjoyed this and its something different to do with kidney beans =)

COOKINCHRISSY
6

COOKINCHRISSY

This was very interesting, and pretty good, too! I'm not sure that I would make it again, but it was a nice to have something different.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 173 cal
  • 9%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 25.1 g
  • 8%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Red Bean Salad with Feta and Peppers

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