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Mexican Salad Meal https://www.metro.ca/userfiles/image/recipes/salade-repas-mexicaine-6966.jpg PT30M PT10M PT40M
Heat oil in a skillet. Sauté onions and celery over high heat. Cool cooked onions and celery in the refrigerator for 10 minutes or so. Combine remaining ingredients in a large bowl. Add cooled onions and celery. Mix. Serve and savour.
4
2 Tbsp. (30 mL) canola oil 1 red or white onion, cubed 1 celery stalk, cubed 1 avocado, cubed 19 oz (540 mL) can red kidney beans, rinsed and drained 1 lemon, juiced 2 tsp. (10 mL) miso 1/2 cup (125 mL) parsley, coarsely chopped 1 cup (250 mL) long grain brown rice, cooked and cooled
Mexican Salad Meal

Mexican Salad Meal

Rate this recipe
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  • Lactose-free
4
servings
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    canola oil
  • 1
    red or white onion, cubed
  • 1
    celery stalk, cubed
  • 1
    avocado, cubed
  • 19 oz
    (540 mL)
    can red kidney beans, rinsed and drained
  • 1
    lemon, juiced
  • 2 tsp.
    (10 mL)
    miso
  • 1/2 cup
    (125 mL)
    parsley, coarsely chopped
  • 1 cup
    (250 mL)
    long grain brown rice, cooked and cooled
Imprimer ma sélection

Preparation

Heat oil in a skillet.

Sauté onions and celery over high heat.

Cool cooked onions and celery in the refrigerator for 10 minutes or so.

Combine remaining ingredients in a large bowl.

Add cooled onions and celery.

Mix.

Serve and savour.

Source : Nutrisimple.com

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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