Blueberry–Kidney Bean Salad with Fresh Vegetables

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

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.

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Jenn Freeman

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