Red Bean Salad

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 03/20/2020, viewed by 1055 , 0 Comments
yield4 portionstotal time10m

This is one of the first recipes I ever discovered, way before I started cooking for real. I still love the blast of color and texture and flavor in this simple bean salad.

Translations available inen-USin-IDes-MX

What you will need

30 oz. Red Kidney Beans

1 Red Bell Pepper

1/2 bunch Italian Parsley

1 Tbsp White Vinegar

2 Tbsp Olive Oil

Salt

Black Pepper

(Nutritional facts 277 calories, 3.22 g fat, 46.68 g carbohydrates, 16.96 g protein, undefined mg cholesterol, 394 mg sodium)

How to cook

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em. Slice into strips. Group the strips and slice again to a dice.

Slice the red bell pepper in half through the stem. Remove the seeds and stem. Slice into strips. Group the strips and slice again to a dice.

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Wash and pick the parsley. Gather the leaves into a buncle and slice.

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Strain the canned kidney beans and discard the liquid.

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Put the vinegar in a large mixing bowl.

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Add the olive oil.

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Whisk together the vinegar and olive oil and add the chopped parsley.

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Add the kidney beans.

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Add the diced bell pepper.

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Season as needed with salt and pepper.

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