Ingredients
- 1 (14-ounce) can kidney beans
- 1/2 red onion, finely chopped
- 2 teaspoons good-quality red wine vinegar
- 8 cherry tomatoes
- 1 tablespoon extra-virgin olive oil
Directions
Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
Halve the cherry tomatoes and put them into a bowl.
When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.
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By mountaingirl3
on May 19, 2011
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This is a pretty good recipe for a quick side dish. It has good nutritional value as well. I changed mine a little, so it couldn't be called Red Salad anymore, but it was still tasty. I added cucumber and fresh parsley.
By purplenailpolis...
Newport Beach, CA
on September 15, 2009
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I have these Red Kidney Beans from cans that I didn't know what to do with. I found this recipe and loved it. I make sure I cut the onions really really fine when I let it macerate. Red onions of course are preferable. Also, since I didn't have red wine vinegar I used this dressing I had: Briannas Blush Wine Vinaigrette. It worked perfectly and it is now my favorite salad. Great for protein.
By aurorasw_2649372
Somewhere, WI
on January 08, 2007
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Wow, not much flavor, maybe if you added a bit of salt, pepper, garlic and herbs this might be good.
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