Simple kidney bean salad

This is an easy way to jazz up a simple green salad and even provides the salad dressing too.

If you've not going to use the salad dressing on a salad afterward, use a little less dressing in the first instance.

Simple kidney bean salad

Servings:	Serves 4
Calories per serving:	161
Ready in:	15 minutes
Prep. time:	15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	22nd March 2017

Best recipe review A great idea Jason! 5/5 Jason has lots of other good recipes too - see Recipe source section. Jerry, aka Chef)

Ingredients

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

• 1 400g can of kidney beans
• 4 tablespoons of olive oil
• 2 tablespoons of teriyaki sauce

Method

1. Add the teriyaki sauce and the olive to a bowl, whisk well and adjust your personal taste. A pinch of salt, pepper or sugar normally does it!
2. Drain the kidney beans into a sieve and rinse well with fresh running water.
3. Drain well, using a salad spinner if you have one.
4. Add the beans to the salad dressing and mash about half of the beans so there is a difference in texture.
5. Leave to rest for 10 minutes for the dressing to absorb.
6. When ready to serve, I drain the dressing and use it on a green salad.

Variations

A little crushed garlic or chopped onion and some fresh herbs livens this dish up too.

Use light soy sauce if you don't have teriyaki sauce.

Recipe source

www.flickr.com/photos/mesohungry/4122774943

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