Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Red Kidney Bean | not in our table | 0 |
| Salad | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 x 8-ounce can red kidney beans
- 1 x 8-ounce can cut green beans
- 4 cup shredded cabbage
- 2 med tomatoes, cut into wedges.
- 1/3 cup salad oil
- 1/4 cup cider vinegar
- 1/2 tsp sugar
- 1/4 tsp chili powder
- 1 med avocado
Directions
Drain kidney beans and green beans. In a large salad bowl toss together kidney beans, green beans, cabbage and tomato wedges.
For dressing, in screw-top jar combine salad oil, vinegar, sugar, chili powder and 1/4 teaspoon salt. Cover and shake to mix well. Pour over vegetables; toss gently to coat. Cover and chill several hours or overnight. Peel, seed and chop avocado, add to salad before serving.
Makes 6 to 8 servings.
Category:Nicaraguan Recipes
Category:Nicaraguan Salads