• Alice

Kidney Bean Salad with Cilantro and Dijon Vinaigrette

Ingredients

  • 1 15-oz. can kidney beans, drained and rinsed

  • ½ English cucumbers, chopped

  • 1 Medium-sized heirloom tomato, chopped

  • 1 bunch fresh cilantro, stems removed, chopped (about 1 ¼ cup)

  • 1 red onion, chopped (about 1 cup)

Dijon Vinaigrette

  • 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


Recipe from: Patti Crocker

The challenge is to make it my own.

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