Name: Kidney Bean Salad
Yield: 8 servings
Ingredients: 4 cups dark red kidney beans; 1 cup shallots, minced; 1 cup fennel bulbs, chopped; 3 tbsp fennel fronds, chopped; 2 tbsp garlic, minced; 1 dash salt; 1/8 tsp black pepper; 1 tbsp extra virgin olive oil

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Kidney Bean Salad

August 1, 2016

by EIR

Category Recipes

Vegan Kidney Bean Salad

Persons

Serving Size

3/4 cup per serving

Ingredients

4 cups dark red kidney beans
1 cup shallots, minced
1 cup fennel bulbs, chopped
3 tbsp fennel fronds, chopped
2 tbsp garlic, minced
1 dash salt
1/8 tsp black pepper
1 tbsp extra virgin olive oil

Instructions

Sauté fennel, shallots, and garlic with olive oil on medium-high heat until shallots become translucent and fennel is tender. About 10 minutes.
Drain kidney beans and stir in fennel mixture.
Garnish with chopped fennel fronds.
Serve warm or chilled on bed of raw Swiss chard.

Kidney Bean Salad

Ingredients

Instructions

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