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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A great make-ahead salad of kidney beans, cucumber, tomato and fresh mint in a tangy lemon-olive oil dressing. Great for picnics, potlucks, barbecues and summertime entertaining. From my mother. Ingredients:
1 (15 1/4 ounce) can red kidney beans, rinsed and drained |
1/4 cup fresh parsley, chopped |
2 tablespoons green onions, minced (or scallions) |
2 teaspoons mint, minced (fresh or dried) |
1 cup fresh tomato, chopped |
1 cup peeled cucumber, diced |
3 tablespoons olive oil (or vegetable oil) |
3 tablespoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. Place beans, parsley, onions, mint, tomato and cucumber into a medium-sized bowl. Mix remaining ingredients and pour over bean mixture; toss well. Cover and refrigerate several hours or overnight.
2. Cook time does not include chill time.
3. Makes about 4 cups.
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