Bean Salad With Red Onion And Parsley

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (19 ounce) can kidney beans, drained
• 1/2 red onion
• 3/4 cup sliced radish
• 3 cloves garlic, minced
• 1/4 finely chopped fresh parsley
• salt and pepper
• red leaf lettuce
• 1/4 cup wine vinegar
• 1 teaspoon dijon mustard
• 3/4 teaspoon salt
• 2 cloves garlic, minced
• 3/4 cup vegetable oil
• 1 teaspoon chopped tarragon (optional)
• 1 teaspoon chopped chives (optional)
• 1 teaspoon chopped parsley (optional)

Recipe

• 1 bean salad with red onion and parsley: in sieve or colander, rinse beans under cold running water; drain.
• 2 thinly slice onion and separate into rings.
• 3 in salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
• 4 season with salt and pepper to taste.
• 5 (salad can be prepared to this point and refrigerated for up to 1 day.) at serving time, arrange salad on a bed of red lettuce.
• 6 makes 4 to 6 servings.
• 7 classic vinaigrette: in bowl, whisk together vinegar, mustard, salt and pepper to taste; stir in fresh herbs (if using).
• 8 cover and refrigerate for up to 1 weel.
• 9 makes about 1 cup.
• 10 keep this dressing on hand in the refrigerator to use on a variety of salads.
• 11 recipe can be doubled.