Kidney bean salad11/17/2023 If you want to make it into a 3-bean salad, by all means swap out some kidney beans for steamed green beans or wax beans, or some garbanzo or black beans. I don’t think he really minds.Īnyway, this is a delicious kidney bean salad recipe, similar to the canned three-bean salad that used to be very popular on Sunday luncheon tables, but with way less sugar. This is a typical noon-time conversation around our house lately, conducted usually with myself in the dining room, working on my laptop, half-yelling to Chris in the office/nursery working on his desktop.įive minutes later, I am scarfing down an entire can’s worth of beans in the form of this salad, straight from the fridge. Then suddenly, I’m not hungry anymore! And poor Chris ends up having a smoothie for lunch. Fortunately, neither I nor Chris is terribly picky when it comes to lunch, as long as it’s quick and easy. Lately I’ve been SUPER lazy when it comes to making delicious and healthy and original foods for us to eat. We have used the USDA database to calculate approximate values.This kidney bean salad is going to become a refrigerator staple, I can tell you already. Nutrition Facts: The nutrition facts provided below are estimates.Try an Italian, Mediterranean or French dried spice blend (like Herbes de Provence). Dried herbs: I enjoy dried oregano in this salad, but other herb blends will work nicely.When using tarragon, use a bit less than what is called for in the recipe above since it has a stronger flavor. Try basil, mint, dill, cilantro or tarragon. Fresh herbs: Parsley is classic in this salad, but other fine herbs work nicely, too.To balance this out, simply whisk in a little sweetener like honey or maple syrup. Honey/Maple Syrup: Depending on the vinegar you use, you might find the dressing a little too vinegary.You can use these or other cooked or canned beans for the salad. In our photos, we have used chickpeas, black beans and pinto beans.Or make soup! Try our easy black bean soup or this vegetable packed white bean soup.Lemony White Bean Salad with Prosciutto.Store the salad in the refrigerator up to 4 days (maybe longer).įor more bean salads, take a look at these:.Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.We add cucumber, but celery, fennel, jicama and bell peppers are all excellent crunchy veggies to add. Add some crunch to balance the texture of the beans.When adding tarragon, add to taste since it is a bit more pungent than other fine herbs. Try basil, mint, tarragon, dill and cilantro. The liquid in the can can taste a bit salty and since it has starch from the beans, it can make the salad’s dressing look murky.
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