Mediterranean•healthy
Kidney Bean and Cilantro Salad with Dijon Vinaigrette
Simple Mediterranean kidney bean salad with garden vegetables, fresh cilantro, and homemade Dijon vinaigrette. See the video and recipe notes for variations.
- Prep time
- 15 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 15- oz. can kidney beans, (drained and rinsed)
- 1/2 English cucumbers, (chopped)
- 1 Medium-sized heirloom tomato, (chopped)
- 1 bunch fresh cilantro, (stems removed, chopped (about 1 1/4 cup))
- 1 red onion, (chopped (about 1 cup))
- 1 large lime or lemon, (juice of)
- 3 tbsp Private Reserve or Early Harvest Greek extra virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp fresh garlic paste, (or finely chopped garlic)
- 1 tsp sumac
- Salt and pepper, (to taste)
Instructions
- 1
In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.
- 2
To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, and pepper.
- 3
Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.
- 4
Cover and let sit in the fridge for half hour to an hour before serving.