Kidney Bean Salad Spread or Dip

Kidney beans are a great source of plant-based protein and fiber, making this dip a healthy and nutritious option for snacks or appetizers.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Kidney Bean Salad Spread or Dip

Cooking Method: Mixing Cuisine: International Courses: Any, Appetizer Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Kidney beans
• 1 small Red onion
• 1 medium Bell pepper
• 2 tablespoon Fresh parsley
• 2 tablespoon Lemon juice
• 1 tablespoon Olive oil
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Rinse and drain the kidney beans.
2. Finely chop the red onion, bell pepper, and fresh parsley.
3. In a mixing bowl, combine the kidney beans, red onion, bell pepper, fresh parsley, lemon juice, olive oil, garlic powder, salt, and black pepper.
4. Mash the mixture with a fork or blend it in a food processor until desired consistency is reached.
5. Let the mixture rest in the refrigerator for at least 30 minutes.
6. Serve as a spread on bread or as a dip with crackers or vegetables.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 20g7%

Sugars 2g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.