This layered bean and vegetable salad will appeal to more than just fans of beans and veggies. It'll be a hit with the bacon and blue cheese fans, too.
Ingredients For Layered Bean And Vegetable Salad Recipe
1 can Kidney beans, rinsed
1 Cucumber, Finely Chopped
2 cup Cherry Tomatoes, Quartered
1 can Chickpeas, rinsed
0.5 cup Drained canned hearts of palm pieces
2 cup Loosely Packed Arugula
0.25 cup Kraft natural blue cheese crumbles
2 tablespoon Oscar mayer real bacon bits
Nutrition value
133
calories per serving
3 g Fat5 g Protein19 g Carbs2 g FiberOther
Current Totals
3 g Fat
5 g Protein
19 g Carbs
2 g Fiber
MacroNutrients
Carbs
19 g
Protein
5 g
Fiber
2 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
174 mg
Iron
2 mg
Vitamin A
414 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
95 mcg
Vitamin B12
1 mcg
Vitamin C
20 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
45 mg
Manganese
0 mg
Phosphorus
94 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
