Show Subscription Form




White Kidney Bean Salad Recipe
White Kidney Bean Salad Recipe photo by Taste of Home

White Kidney Bean Salad Recipe

Publisher Photo
For a swift side dish, Bud Mercer of Prosser, Washington tosses together this bean salad. It's coated with a dressing flavored with dried basil, thyme and rosemary, then surrounded with a ring of bright baby carrots for garnish.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4-6 servings

Ingredients

  • 1 can (15 ounces) white kidney or
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/2 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon each dried basil, thyme and rosemary, crushed
  • Dash pepper
  • 1 package (10 ounces) ready-to-serve mixed salad greens
  • 1 package (16 ounces) baby carrots

Directions

  1. In a serving bowl, combine the beans, pimientos and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and pepper; shake well. Pour over bean mixture; toss to coat.
  2. To serve, place bowl in the center of a serving platter. Arrange salad greens and carrots around the edge. Yield: 4-6 servings.
Originally published as White Kidney Bean Salad in Quick Cooking March/April 2004, p60

Reviews for White Kidney Bean Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT