RED BEAN BEACH SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Red Bean Beach Salad image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

2 (15-ounce) cans red kidney beans, drained and rinsed
2 celery stalks, thinly sliced
1 large ripe tomato, cored, halved and chopped
1/2 cup chopped sweet pickles
1/2 small red or yellow onion, finely minced
1/2 cup extra-virgin olive oil
1/4 cup cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon ground cloves
1/2 teaspoon sweet paprika
Salt
Freshly ground black pepper
1 teaspoon finely chopped fresh oregano leaves

Steps:

  • Mix the beans, celery, tomatoes, pickles, and onion together in a large bowl. In a small bowl, whisk the olive oil, vinegar, Worcestershire sauce, sugar, cloves, paprika, salt and pepper. Pour the salad dressing over the beans and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or overnight before serving.

There are no comments yet!