How many calories are in Bean and Bell Pepper Salad?
Bean and Bell Pepper Salad has about 438 calories per serving based on the current ingredient list and serving size on this page.
InternationalSaladsVeganVegetarianGluten FreeQuick Meals30 Minute Meals
Bean and Bell Pepper Salad
Bean and Bell Pepper Salad is a Salads international recipe with 438 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
438 kcal
Total Time
10 min
Servings
1
Protein
4.8 g
Ingredients
- Beans1 cup (200 g)
- Lemon Juice1 tablespoon (15 g)
- Olive Oil1 tablespoon (15 ml)
- Bell Pepper1 count (120 g)
Instructions
- 1
Step 1
For this recipe you need cooked beans.
- 2
Step 2
Cut the bell pepper into small chunks. You can use any kind of bell pepper you prefer.
- 3
Step 3
For the dressing, mix the olive oil with lemon juice and salt and pepper to taste.
- 4
Step 4
Serve all the ingredients in a salad bowl and season with the dressing.
Nutrition Snapshot
Macros and micros at a glance
Calories
438
Protein
4.8g
Carbs
21.6g
Fat
14.5g
Fiber
7.2g
Micronutrients
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Vegetarian
Yes
Vegan
Yes
Gluten Free
Yes
Dairy Free
No
Allergens
Tree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Bean and Bell Pepper Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Bean and Bell Pepper Salad
Is Bean and Bell Pepper Salad suitable for vegetarians?
Yes. Bean and Bell Pepper Salad is suitable for vegetarians as written.
Is Bean and Bell Pepper Salad gluten-free?
Yes. Bean and Bell Pepper Salad is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Bean and Bell Pepper Salad?
Yes. This recipe includes Tree Nut and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Bean and Bell Pepper Salad ahead of time?
Bean and Bell Pepper Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
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