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Friday, July 4, 2014

Red Kidney Bean Summer Salad

Summer salads should be light, fresh and easy to put together.  I think my mother made a similar bean salad when I lived at home and remember her adding a vinegar olive oil dressing and plenty thinly sliced sweet red onions

Although I usually cook beans from scratch the texture of canned red kidney beans is perfect for this salad and can be conveniently put together in a matter of minutes…literally.  My own version of this salad came together by replacing the red onions with thinly sliced scallions and hot, green pepperoncini.

As a quick, delicious accompaniment to a variety of barbecued meats or just a salad on its own we often enjoy it at our table especially during the summer.  I've also been known to make this salad a few times in winter months when a quick side dish is needed.

There’s no right and wrong way to make this salad, start with the beans and oil/vinegar dressing then create your own version by adding your own creative twist to it!

Red Bean Salad
1 19 ounce can red kidney beans
2 to 3 scallions thinly sliced
2 to 3 pepperoncini, thinly sliced (hot or mild)
salt and pepper to taste
olive oil/vinegar dressing (see recipe below)
  1. Place beans in colander or sieve and rinse under cold water, drain well.
  2. Place beans, pepperoncini and scallions in a bowl
  3. Dress with marinade, add salt and pepper to taste.
  4. Toss all ingredients together until well combined.
      Oil and Vinegar Dressing
      ¾ cups olive oil
      ¼ cup red wine vinegar
      1 teaspoon yellow mustard
      1 teaspoon salt
      ¼ teaspoon sugar
      1. Place olive oil, red wine vinegar, yellow mustard, salt and sugar in a 500 ml jar or bottle with a tight fitting lid and shake until very well combined.
      2. Makes 8 ounces of dressing. (Too much for this bean recipe but can be used to dress salad greens and grilled vegetables as well.)

      Notes, Tips and Suggestions
      • Use a can of three bean medley instead for a change.
      • Make salad a couple of hours ahead if possible for beans to marinade well.
      • Left overs make a delicious healthy snack.

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