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White Kidney Bean Salad

 White Kidney Bean Salad
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.
4-6 ServingsPrep/Total Time: 15 min.

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

  • 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.
  • To serve, place bowl in the center of a serving platter. Arrange
  • salad greens and carrots around the edge. Yield: 4-6 servings.