Directions:
- Pound together the chillies, shallots, ginger, garlic, lemon grass and salt.
- Saute in oil.
- Add kidney beans and stir-cook.
- Remove from heat.
- Add lemon juice and mix well.
- Allow to cool.
- Add chopped eggs and serve the kidney bean salad on a bed of lettuce and cabbage leaves.
- Garnish with corriander, mint and cucumber and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.84 Kcal (899 kJ) | ||
| Calories from fat | 93.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 93.25mg | 31% | |
| Sodium | 192.92mg | 8% | |
| Potassium | 561.34mg | 12% | |
| Total Carbs | 20.15g | 7% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 6g | 24% | |
| Protein | 10.15g | 20% | |
| Vitamin C | 56.7mg | 95% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 24.8mg | 138% | |
| Calcium | 96.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 80.97 Kcal (339 kJ) | ||
| Calories from fat | 35.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 16% | |
|---|---|---|---|
| Cholesterol | 35.15mg | 31% | |
| Sodium | 72.71mg | 8% | |
| Potassium | 211.58mg | 12% | |
| Total Carbs | 7.6g | 7% | |
| Sugars | 1.94g | 21% | |
| Dietary Fiber | 2.26g | 24% | |
| Protein | 3.83g | 20% | |
| Vitamin C | 21.4mg | 95% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 9.4mg | 138% | |
| Calcium | 36.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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