This easy whole foods kidney bean and vegetable salad recipe can be made with canned beans if you are in a hurry, and includes crunchy blanched vegetables for extra texture and nutrition. The salad benefits from 30 minutes or more of marinating so the flavors can blend together.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Serves 4
Ingredients:
- 2 cups cooked kidney beans
- ½ small red onion, sliced very thin
- 1 rib celery, sliced
- 2 cups bite size cauliflower florets
- 1 carrot, sliced into ¼” rounds
- 1 tablespoon lime juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- 1 pinch of cayenne
- Sea salt
- 1 tablespoon chopped fresh parsley or cilantro
Preparation:
In a mixing bowl, combine the beans, onion and celery.
Bring a pot of water to a boil; add the cauliflower and carrots and cook 2 minutes.
Drain the vegetables and rinse them with cold water. Drain well and add to the beans.
Whisk together the lime juice, olive oil, cumin, cayenne and a generous pinch of sea salt. Add the vinaigrette to the beans along with the parsley, stir well and adjust seasoning if needed.
Serve chilled or at room temperature.
Serves 4
Copyright 2010 by Jen Hoy
Bring a pot of water to a boil; add the cauliflower and carrots and cook 2 minutes.
Drain the vegetables and rinse them with cold water. Drain well and add to the beans.
Whisk together the lime juice, olive oil, cumin, cayenne and a generous pinch of sea salt. Add the vinaigrette to the beans along with the parsley, stir well and adjust seasoning if needed.
Serve chilled or at room temperature.
Serves 4
Copyright 2010 by Jen Hoy
