Easy White Kidney Bean Salad Recipe2020-04-27
- Yield: 1 serving platter
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
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This information is per serving.
Easy white kidney bean salad recipe. Very delicious and healthy vegetable salad with beans, roasted bell pepper, and croutons. Bell peppers are extra high in fiber.
Do you like white kidney beans? If so, you may like also this salad:
Four-Bean Salad Recipe
makes 8 servings
Ingredients: 2 medium-size sweet red bell peppers, 1/4 pound (120 g) green beans, trimmed and shaped in two, 1 small red onion, peeled, halved, and thinly sliced, 1 cup each: cooked and drained black beans, white beans, and kidney beans, 2 tablespoons olive oil, 2 tablespoons freshly squeezed lemon juice, 1/4 teaspoon freshly ground black pepper, 2 tablespoons minced fresh parsley
Instructions: Preheat the broiler. Lay the red bell peppers on the broiler and broil 6 inches (15 cm) from the heat, turning several times, until they are charred all over, for about 5-8 minutes. Remove cooked red peppers from the broiler and transfer to a paper bag, then set in a bowl, and allow cooling for 5 minutes.
Peel and core chilled peppers over the large bowl, reserving any juice. Deseed the peppers, then slice lengthwise into strips 1/2 inch (1.25 cm) thick. Set aside.
In a small saucepan, boil unsalted water over medium-high heat. Add green beans and cook for 2 minutes or until they are tender but still crisp. Drain used a colander, then rinse under cold running water and drain again.
In a large mixing bowl, combine sliced red onion, black beans, white beans, and kidney beans. Stir in the red bell peppers with any accumulated juices, and green beans. Add the olive oil and squeezed lemon juice, then sprinkle with black pepper and minced parsley. Stir well.
Cover and refrigerate for at least 2 hours before serving.
Easy White Kidney Bean Salad Recipe
- 4 oz (120 g) rinsed and drained canned white kidney beans
- 1-2 tablespoons olive oil
- 10-12 roasted min sweet peppers
- 1/4 cup diced sweet onions
- 1/4 teaspoon smoked paprika
- 1 tablespoon fresh cilantro, minced
- 1/2 cup croutons
- For the Dressing:
- 1/2 cup (125 ml) red wine vinegar
- 1/3 cup (80 ml) extra virgin olive oil
- 2 teaspoons minced garlic
- 1 ½ teaspoons salt
- 1 teaspoon fresh basil leaves
- 1 teaspoon ground mustard
- 1/2 teaspoon red pepper flakes
In a mixing bowl, combine sliced roasted peppers, croutons and white beans. Toss gently. Sprinkle with smoked paprika, salt, and black pepper and toss again. Add cilantro, then toss and set aside.
In a shaker, combine all dressing ingredients. Shake well. Pour half of the dressing mixture over white bean salad. Stir well and serve.