SWEET AND SOUR KIDNEY BEAN SALAD

Sweet and Sour Kidney Bean Salad image

If you use canned kidney beans for this salad recipe, that makes it even easier to put together for an unexpected summer potluck. From the New Americana Cookbook.

Provided by COOKGIRl

Categories Beans

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 12

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Ingredients

6 cups kidney beans, cooked and drained (or 2 cups dried kidney beans, soaked and cooked)
4 tablespoons ketchup
3 tablespoons freshly squeezed orange juice
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 teaspoons lemon juice
1 tablespoon dry mustard
3 tablespoons brown sugar
2 garlic cloves, minced
1 cup sweet onion, diced (Vidalia, Hermiston reds, Walla Walla)
1/2 tablespoon black pepper
3 tablespoons fresh parsley, minced

Steps:

Place the cooked kidney beans in a large non-reactive bowl.
In a smaller bowl, mix together the remaining ingredeints and toss with the kidney beans.
Refrigerate at least 3 hours to allow to marinate. Best eaten within 24 hours.

Nutrition Facts : Calories 250.2, Fat 6.7, SaturatedFat 0.9, Sodium 656, Carbohydrate 38.6, Fiber 8.9, Sugar 11.7, Protein 10.9

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