Warm Kidney Bean Salad
Mark Boughton
- Yield: 6 servings
- Prep: 5 mins
- Cook: 15 mins
This dish is also good made with Great Northern beans.
Ingredients
- 2tablespoons extra-virgin olive oil
- 2cups slivered onion
- 1teaspoon dried oregano
- 1/4cup cider vinegar or red wine vinegar
- 2-- (15-ounce) cans kidney beans, rinsed and drained
- 1teaspoon kosher salt
- 1cup chopped flat-leaf parsley
- 1/4cup green pimento-stuffed olives, sliced in half
Instructions
- Heat olive oil in a large pot over medium heat. Add onion; sauté 5 minutes. Add oregano, vinegar and beans. Cook over low heat until beans are warm.
- Remove from heat and stir in salt, parsley and olives. Serve warm or at room temperature.
Recipe by Nancy Krcek Allen.
Nutritional Info *per serving
- Calories 180
- Glycemic Load 0
- Fat 5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3.5g
- Cholesterol 0mg
- Sodium 550mg
- Potassium 140mg
- Carbohydrate 26g
- Fiber 7g
- Sugars 5g
- Protein 9g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 30%
- Calcium 6%
- Iron 15%
