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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans. | 2. Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill. | 3. To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white kidney bean	4	cups	cooked	-	-	-	-
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
scallion	4		chopped	128.0	29.36	7.32	0.76
red bell pepper	1		chopped	-	-	-	-
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
celery rib	3		chopped	-	-	-	-
jalapeno pepper	2	tablespoons	seeded diced	3.2625	0.7312	0.1024	0.0416
cilantro leaf	3/4	cup	chopped	2.76	0.4404	0.2556	0.0624
feta cheese	1	cup	crumbled	396.0	6.135	21.315	31.92
avocado	1		diced	-	-	-	-
baby spinach leaf	6	cups		-	-	-	-
salt				-	-	-	-
chili powder				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.