White Kidney Bean Salad is a vibrant and refreshing salad featuring white kidney beans tossed with fresh vegetables, herbs, tangy lemon dressing, and Mediterranean spices, creating a delightful and nutritious dish.
Prep Time
20 MINS
Total Time
20 MINS
Servings
4 SERVINGS
Main Ingredients
2 cups of RK White Kidney Beans
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, minced
RK Salt and pepper, to taste
Directions
1. Rinse the White Kidney Beans under running water. Soak them in enough water for about 8-10 hours or overnight. After soaking, drain the water from the white kidney beans.
2. Transfer the soaked white kidney beans to a pressure cooker or a large pot. Add enough fresh water to cover the chickpeas.
3. Cook the white kidney beans until they are tender and cooked through. If using a pressure cooker, cook for about 4-5 whistles, or follow the instructions for your specific cooker. If using a pot, simmer the chickpeas for about 45-50 minutes or until tender.
4. In a large mixing bowl, combine the white kidney beans, diced cucumber, diced red bell pepper, sliced red onion, Kalamata olives, crumbled feta cheese, and fresh parsley.
5. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.
6. Pour the dressing over the bean and vegetable mixture and toss gently to coat everything evenly.
7. Taste and adjust the seasoning if needed.
8. Allow the salad to sit for a few minutes to let the flavors meld together.
9. Serve the Mediterranean White Kidney Bean Salad as a refreshing and nutritious side dish or as a light main course.
