Name: Thai Curry Coconut Udon Noodle Soup
Ingredients: 2 garlic cloves; 3 green onions chopped; 1/2 tsp salt; 1/2 tsp cumin; 2 t olive oil; 1/2 tsp oregano; 2 cups kidney beans; 3 stalks celery; 1/4 cup flat leaf parsley chopped; 2 cups chickpeas; 2 cups pinto beans; 2 cups corn (i used frozen); 3 -4 t red wine vinegar

Unknown

Try this Marinated Vegetable Salad recipe, or contribute your own.

Preparing Time: 15 minutes
Total Time: 15 minutes
Served Person: 0

vegan vegetarian white meat free tree nut free nut free gluten free contains red meat shellfish free dairy free

2 garlic cloves
3 green onions chopped
1/2 tsp salt
1/2 tsp cumin
2 t olive oil
1/2 tsp oregano
2 cups kidney beans
3 stalks celery
1/4 cup flat leaf parsley chopped
2 cups chickpeas
2 cups pinto beans
2 cups corn (i used frozen)
3 -4 t red wine vinegar

Carbohydrate 464.365298334147 g
Cholesterol 0 mg
Fat 60.2424091667682 g
Fiber 145.904557450083 g
Protein 152.823592500382 g
Saturated Fat 7.87883941668363 g
Serving Size 1 1 recipe (1558g)
Sodium 1552.28616667386 mg
Sugar 318.460740884064 g
Trans Fat 6.76736366669739 g
Calories 2937 calories

salad

Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl.Add the beans and corn.Then, add the onions,celery and parsley and toss to coat.

Marinated Vegetable Salad

Ingredients

Nutrition facts