Kidney Bean, Red Onion And Tomato Salad
Updated June 3, 2024
Jonathan Player for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ red onion, thinly sliced
2 tablespoons high-quality red wine vinegar
2 cups small, sweet cherry tomatoes
1 teaspoon fine sea salt, more as needed
3 14-ounce cans red kidney beans, rinsed and drained
2 tablespoons extra-virgin olive oil
Nutritional analysis per serving (6 servings)
46 grams carbs; 301 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 12 grams fiber; 643 milligrams sodium; 16 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
- Step 2
Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
Private Notes
Comments
We enjoyed this for supper last night. I used one can of kidney beans instead of three. I added a yellow mini pepper to the mix. I served it alongside steamed asparagus and toasted sourdough bread. Easy, inexpensive, nutritious and tasty.
I added additional 2 Tbsp oil and vinegar when tossing. Also 2 Tbsp slivered basil and 2 stalks celery sliced on diagonal.
Loved this, very quick and very tasty. I added cilantro, and it made it much better, but of course it adds a little time.
I wish I would have read these comments before because this recipe definitely only needs one to two cans of beans
I used borlotti beans, bulgarian sheep cheese, apple cider vinegar, red wine, and balsamic vinaigrette, and optional fresh basil leaves.
I’m on a high-fiber diet for health reasons and I just love this dish so much! It’s the easiest thing in the world to prepare and begs to be added to and played around with. I like to dice up a celery stalk and a small carrot and toss those in with a small handful of chopped Italian parsley. I serve it with a side of tri-color quinoa that I season with a pinch or two of sea salt and a dash of EVOO. Voilà! It’s like the simplest, healthiest, most satisfying vegan lunch ever.