Yesterday, I was rummaging through my cupboard attempting to find a side dish for my plain old egg salad sandwich, when I saw a can of kidney beans in the back. I usually keep one or two cans around in the winter for chili but don’t tend to use them in the warmer months. So I typed in kidney bean salad in the internet and found this amazing recipe from Wholefoods! Enjoy their version or my slightly altered one!
1 can of kidney beans (drained and rinsed)
1/4 cup minced red onion
1/3 cup frozen corn
1/4 cup chopped parsley
1/2 cup grape or cherry tomatoes (cut in half) OR 2 Roma tomatoes diced
2 garlic cloves pressed in a garlic press and then allowed to rest for a few minutes
1 lemon juiced
1/3 cup olive oil
sea salt and pepper to taste (pinch of each)
Add salad ingredients together. Combine garlic, lemon juice, salt and pepper while whisking in olive oil. Pour dressing over salad.