Rummage-In-The-Cupboards Red Kidney Bean Salad
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 bowls
- Serves:
- 2
ingredients
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 cup fresh cilantro, shredded
- 2 -3 tablespoons tomato sauce (highly recommend arrabiata sauce, but that isn't recognized by the recipe editor)
- 1 -2 teaspoon apple cider vinegar
- 1 -2 tablespoon olive oil
- 1 -2 tomatoes, diced
- salt and pepper, to taste
directions
- Mix all ingredients in a medium mixing bowl.
- Serve immediately, or chill prior to serving.
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RECIPE SUBMITTED BY
horseplay
Dorval, Quebec
So basically, I cook two nights a week for a household of four adults including myself. Here are their dietary preferences:
Person #1) Eats no meat, but seafood ok.
Person #2) Eats no meat, seafood, eggs, cheese or fermented items.
Person #3) Dislikes veggies, ethnic foods, and dishes with a lot of sauce. No tofu (this makes feeding persons 1 and 2 very difficult). Loves meat.
Person #4) Dislikes cooked veggies (raw ok) and tofu. Dislikes onions and peppers of any kinds.
Usually I end up making a meat-n-potatoes dish one night a week to satisfy diners #3 and 4, since the no-meat rule of diners #1 and 2 is a dietary thing, not moral/ethical, so they are okay with me picking out chunks of meat from say, a stew, and replacing it with veggie meat in their plates. The other night I make something vegetarian - squash as a main dish or something with lentils and beans. As long as there's no tofu, diners #3 and 4 will eat it, albeit with little enthusiasm.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">