Warm Kidney Bean Salad

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/17/2020

Try this tart bean salad as a side with barbecue pork, chicken or beef at your next grill-out.

This dish is also good made with Great Northern beans.

20 min Prep: 5 min Cook: 15 min
Serves: 6 Save

Ingredients (8)

  • 2 tablespoon extra-virgin olive oil
  • 2 cup slivered onion
  • 1 teaspoon dried oregano
  • 1/4 cup cider vinegar or red wine vinegar
  • 2 -- (15-ounce) cans kidney beans, rinsed and drained
  • 1 teaspoon kosher salt
  • 1 cup chopped flat-leaf parsley
  • 1/4 cup green pimento-stuffed olives, sliced in half

Directions

  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.

Winter Spiced Negroni

The Bar

Ingredients (6)

  • 1 oz. Tanqueray No. Ten Gin
  • 0.75 oz. Bitter Aperitif
  • 1 oz. Tawny Port
  • Orange Zest Garnish
  • Grated Nutmeg Garnish
  • Star Anise Garnish
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Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!