Red Kidney Bean Summer Salad

Food, just like life, is best served up light and easy in the summertime. This colorful kidney bean salad is easy to make, packs plenty of vitamins, minerals and easy-to-digest proteins, and has a laid-back spicy zest that goes well with a glass of red wine or a cold beer.

Red Kidney Bean Summer Salad

Recipe by Lisa Turner Published on August 4, 2008 Simple, fresh and colorful red bean, cucumber, tomato and pepper salad with a vibrant chili dressing — great for serving outdoors in the summer Preparation: 10 minutes Print this recipe Salad: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1 cucumber, diced 2 large tomatoes, diced 1/2 green bell pepper, seeded and diced 2 large jalapeños, seeded and diced 2 green onions, sliced Dressing: 1/2 cup rice wine vinegar or apple cider vinegar 1/4 cup olive oil 1 large clove garlic, crushed or minced 1 teaspoon sea salt 1 teaspoon sugar 1 teaspoon chili powder Instructions: Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but still firm. Drain and transfer to a large bowl. Add the remaining salad ingredients to the beans and toss to combine. In a separate bowl, whisk together the dressing ingredients. Pour over the salad and toss. Refrigerate for 1 hour before serving. Makes 6 to 8 servings