Blueberry–Kidney Bean Salad with Fresh Vegetables
This simple Blueberry-Kidney Bean Salad With Fresh Vegetables is also delicious as a side dish with pork, beef, and chicken or even on top of pasta.
Find this salad recipe and 192 more recipes in the Readers’ Best Recipes Cookbook by The Old Farmer’s Almanac. Look inside our gorgeous colorful cookbook.
Becky Luigart-Stayner
Photo Credit:
Becky Luigart-Stayner
Ingredients
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
Instructions
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.
Yield:
Makes 4 servings.
Course
Credit:
Oscar Righetti, Bracebridge, Ontario
More Recipes Like This
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Delicious
This is a delicious salad, healthy and so pretty. I cut the vinegar to 6 tablespoons and think balsamic or red wine vinegar would also be good. This recipe is 5 stars with the addition of a tablespoon of sugar or splenda, I found it too tart without the addition. I did not have feta, so used mozzarella, which did not add much flavor.