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Kidney Bean Salad Recipe
Kidney Bean Salad Recipe
Apr 11, 2011 | 1:53 am
By
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

A quick and easy legume-based, Lebanese salad that is often served as a mezze dish.

8
Servings
Deliver Ingredients

Ingredients

  • 4 cups cooked kidney beans
  • 4 tomatoes, diced
  • 8 pieces garlic, crushed
  • 4 yellow onions, diced
  • 4 green peppers, diced
  • 4 red peppers, diced
  • 4 bunches chopped parsley
  • 4 teaspoons salt
  • 8 small cucumbers, diced
  • 4 teaspoons cumin
  • 1 cup fresh lemon juice
  • 1 cup olive oil

Directions

Mix all ingredients together in a large bowl. Serve with pitas.

Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.