Kidney Bean Salad
I love beans in any form and in any recipe. This recipe has a Mediterranean twist to it. I like to soak my own beans and my neighbor told me about a local Napa, CA bean grower. I use Ranch Gordo beans because they are by far the freshest beans you will get.
1 - 15 oz can kidney beans, drained and rinsed or 1 3/4 cups soaked kidney beans
1 small cucumber, diced (I like the small persian cucumbers)
1 medium tomato, chopped or use a small handful of cherry tomatoes
1/2 red onion, chopped finely
2 stalks celery, sliced finely
1/2 bunch cilantro, chopped
1 lime, juiced (can also use lemon)
1/4 cup olive oil
1 teaspoon Dijon mustard
3-4 garlic cloves, minced
1 teaspoon sumac
salt and pepper to taste
In a medium bowl, combine the kidney beans with the chopped vegetables and cilantro. Set aside.
To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac. Add salt and pepper to taste.
Pour the dressing over the salad and let marinade for 1 hour in the fridge.
This will last for a few days covered in the fridge.
Note: Cut up an avocado if they are in season and add to salad.