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.
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.
Credit:
Oscar Righetti, Bracebridge, Ontario
Keep Your New Garden Growing
Top 10 Veggies.Almanac Editors Tips- water, feed, pest control, harvest
You will also be subscribed to our Almanac Companion Newsletter
Solar Energy Production Today
206.80 kWh
Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.
Leave a Comment