Blueberry–Kidney Bean Salad with Fresh Vegetables

Recipe for Blueberry–Kidney Bean Salad with Fresh Vegetables
Becky Luigart-Stayner


1 can (15.5 ounces) red kidney beans
1 medium to large onion
1 medium to large tomato
1 large green bell pepper
1 1⁄2 cups fresh blueberries
1⁄4 cup crumbled feta cheese
4 tablespoons olive oil
8 tablespoons apple cider vinegar
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon curry powder


Rinse and drain the kidney beans and place in a bowl.

Cut vegetables into bite-size pieces and add to the kidney beans. Stir in blueberries, feta, olive oil, vinegar, salt, black pepper, and curry powder. Cover the bowl and refrigerate for at least 1 hour before serving.


Makes 4 servings.

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