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.