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)
- Place beans in colander or sieve and rinse under cold water, drain well.
- Place beans, pepperoncini and scallions in a bowl
- Dress with marinade, add salt and pepper to taste.
- Toss all ingredients together until well combined.
¾ cups olive oil
¼ cup red wine vinegar
1 teaspoon yellow mustard
1 teaspoon salt
¼ teaspoon sugar
- 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.
- 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.