I made a few changes — I doubled the entire recipe except the beef (I used 1.5 lbs for the whole thing), 1 can garbanzo and 1 can black beans in
place of kidney beans, and I used more of the spices than the original measurments.
I used red beans in
place of the kidney beans, just a personal preference and added one 15 oz.
I adjusted the recipe to use butternut squash in place of sweet potato, leek in place of onion and seeds in
place of kidney beans.
Not exact matches
My kids and husband don't like
kidney beans, so I put a can
of black
beans in
place of one
of the
kidney beans (I like the
kidney beans so kept one can!)
If you're not a fan
of black
beans, try pinto,
kidney, chickpeas, or a variety
of cooked
beans in
place of them.
This recipe uses black - eyed peas in
place of traditional
kidney beans, replaces classic bacon bits with chopped mushrooms, and uses heart - healthy flaxseed to thicken the mixture.
Place all
of the salad ingredients (green
beans, black
beans,
kidney beans, garbanzo
beans, peas, corn, and onion) into a large bowl.
Cook's Tip: Make this salad your own by changing up the potatoes to little red ones, or using white
kidney beans in
place of green
beans, serve with a piece
of grilled salmon and try chunks
of Feta with the dressing.
Rinse and drain
kidney beans and
place in the bowl
of a food processor.
The high fiber content can take the
place of white
kidney bean or acacia rigidula for slowing absorption.