It’s getting hot here in the South. When the temperature rises, I feel less and less inclined to turn on my stove. And now my air conditioner is on the fritz. By dinner time the house is muggy and hot. So, until my handy-dandy air repair man gets here, I’ll be making dinner ahead during the cool morning hours. This recipe is versatile and easily doubled. It can be used as a main dish or side dish. Great for a BBQ, church get-together, picnic or for the lunch box. Here is my version of an almost no cook vegetarian bean salad….
Kidney Bean and Vegetable Salad
Kidney Bean and Vegetable Salad Printable – the link is working now. Sorry to everyone who couldn’t get the link to work. Thank you!
¼ cup red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice (optional-I didn’t have any this time and it still taste great)
2 teaspoons Dijon mustard (spicy brown will work too)
½ teaspoon salt
¼ teaspoon black pepper
2 cloves minced garlic
½ teaspoon dried Italian seasoning
Whisk all dressing ingredients together in a medium size bowl and set aside for the flavors to blend while making the salad.
1 (15.5 oz) can or 2 ¾ cup cooked of kidney beans- rinsed and drained (or white beans such as cannellini work great too)
1 small chopped yellow squash
1 small chopped tomato
¼ cup chopped cucumber
1 small red onion chopped (about ½ cup or to taste)
2 cups cooked wild rice – I cook mine with ½ of the required liquid being a stock (veggie, chicken or beef) 1/2 and water.
*optional- although it’s not needed, you can add meat, like chicken, to this recipe. Only use 1 cup of cooked rice and add 1 cup cooked chicken or omit the rice and add 2 cups cooked chicken.
Add all the ingredients for the salad in a large bowl and stir gently until combine. Drizzle dressing over salad and toss gently. You can serve immediately but it’s best to refrigerate for at least 30 minutes.