This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
Servings = 6 | Serving size =one cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps well in the refrigerator and is better if made the day before.
|1 15 ounce can||no salt added kidney beans (drained and rinsed)|
|1 15 ounce can||no salt added great northern beans (drained and rinsed)|
|1 15 ounce can||no salt added pinto beans (drained and rinsed)|
|1/2 cup||red bell pepper (diced)|
|1/2 cup||green bell pepper (diced)|
|1/4 cup||shallot (minced)|
|1/2 cup||celery (diced)|
|2 Tbsp||grapeseed or olive oil|
|1/4 cup||white wine vinegar|
|fresh ground black pepper (to taste)|
Combine all the ingredients.
I like to mix this recipe this in a zipper bag because it’s easy to store and transport. The bag can easily be turned to toss the ingredients together.
Serving size = 1 cup
Servings = 6
Amount Per Serving
|Calories 234||Calories from Fat 46|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 10g||42%|
|Vitamin A 11%||Vitamin C 60%|
|Calcium 7%||Iron 60%|
|Vitamin K 9 mcg||Potassium 640 mg|
|Magnesium 68 mg|