Kidney Bean Salad

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!

Salad:

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

Dressing:

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)

Directions:

Add salad ingredients together. Combine garlic, lemon juice, salt and pepper while whisking in olive oil. Pour dressing over salad.

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