Blueberry–Kidney Bean Salad with Fresh Vegetables
This simple recipe is delicious as a side dish with pork, beef, or chicken. It can also be served on top of plain pasta.
This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.
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
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