719 kcalSpicy Salad with Kidney Beans, Cheddar, and Nuts
10 min serves 1
VegetarianGluten-Free
27gprotein51gcarbs49gfat
Ingredients
- •15 grams almonds
- •½ avocado
- •5 ml balsamic vinegar
- •30 grams cheddar cheese
- •113 grams canned kidney beans
- •150 grams mixed greens
- •10 ml olive oil
- •15 grams roasted cashews
- •2 sundried tomatoes
- •2 dashes hot sauce
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Method
- Rinse and drain the kidney beans, cut the sundried tomatoes, and tear the slice of cheese into small pieces.
- Put the mixed greens in a bowl and top with kidney beans, sundried tomatoes, cheddar cheese, and nuts.
- Mix together the olive oil, balsamic vinegar, and hot sauce in a small bowl.
- Pour the dressing over the salad.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI.