Photo Credit
Becky Luigart-Stayner
Yield
Makes 4 servings.
Course
Credit
Oscar Righetti, Bracebridge, Ontario
Sources
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.
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.
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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.
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