Kidney Bean Salad August 1, 2016 By Jump to recipe Kidney Bean Salad August 1, 2016 by EIR Category Recipes Vegan Kidney Bean Salad Persons 8 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. Tags Eating in the Real, Eating in the Real with Renee, kidney bean salad, red kidney beans, salads, summer salad recipes, summer salads © 2023 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.