Warm Kidney Bean Salad

kidney bean salad
Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 15 mins

This dish is also good made with Great Northern beans.


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


  1. 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.
  2. 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%