Spanish Kidney Bean Salad | Ensalada de Alubias Rojas
Ingredients
- 4 tbsp extra virgin olive oil 60 ml
- 1 tbsp sherry vinegar 15 ml
- 1 tsp Dijon mustard 5 grams
- 1 clove garlic (finely grated)
- 1/4 tsp ground cumin 0.75 grams
- 2 tbsp chopped parsley 5 grams
- 1 jar red kidney beans (same as canned) 20 oz / 570 grams
- 1 jar white beans (same as canned) 10 oz / 290 grams
- 1 small sweet onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 1 green bell pepper (finely chopped)
- 1 Roma tomato (finely chopped)
- 1/3 cup black pitted olives (thinly sliced)
- sea salt & black pepper
Instructions
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Add the olive oil into a large bowl, along with the sherry vinegar, Dijon mustard, grated garlic, ground cumin, and chopped parsley, season with a kiss of salt & pepper, and whisk together
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Drain the kidney beans and white beans into a colander and rinse under water, then shake off any excess water, and transfer the beans into the bowl with the dressing, gently mix together until well mixed
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Add the chopped onion into the bowl with the beans, along with the chopped red and green bell peppers, the chopped tomato, and sliced black olives, season with salt & pepper, and gently mix together until well mixed
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Serve at room temperature or chilled, it will hold for up to 3 to 4 days in the fridge, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe