Recipe

BEAN SALAD

BEAN SALAD

 
  • PREP
    mins
  • COOK
    mins
  • SERV
    8

Ingredients:

  • 1 pound dark red kidney beans, presoaked
  • 6 cups of water, filtered
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 yellow bell pepper, seeded and chopped
  • 2 celery stalks, chopped
  • 1/2 red onion, chopped
  • 1/2 cup chopped cilantro leaves
  • 1 tablespoon capers
  • 2 tablespoons Kalamata olive oil or extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Celtic sea salt, course
  • 1/2 teaspoon fresh cracked pepper
  1. Place uncooked kidney beans and water in a pot or dutch oven.  Water should be 1-2 inches above the beans.
  2. Bring the beans to a boil and then reduce to a simmer, partially covering the pot.  If any foam develops during the simmering process, skim it off.
  3. Simmer beans for approximately one and a half hours.  Inside of bean should be tender, while the outside of the bean should be ‘al dente’.  Beans should not split open.
  4. Once cooked, remove beans from heat, strain beans from liquid and allow to cool.
  5. Combine all ingredients in a medium bowl and toss well; adjust seasonings to your liking.
  6. Refrigerate until ready to serve.