Kidney bean salad

A quick salad dish that you can probably make up from ingredients that you have knocking about.

Kidney bean salad

Servings:	Serves 4
Calories per serving:	109
Ready in:	10 minutes
Prep. time:	10 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

Best recipe review Quite filling 4/5 Almost a meal on it's own The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 can kidney beans, drained and rinsed in cold running water
• 1 1/2 a small onion, peeled and thinly sliced
• 1 to 2 celery stalks cut into moons
• A splash of cider vinegar
• A pinch of salt and freshly ground pepper
• A splash of lemon juice
• A splash of garlic olive oil
• A handful of freshly torn basil leaves
• A pinch of sugar

Method

1. Tip the beans, celery and onion into a serving bowl
2. In another bowl (or screw top jar) add the remaining ingredients apart from the basil leaves, and whisk (or shake) well to mix
3. Pour over the bean mixture
4. Garnish with basil leaves

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