📝 About This Recipe
This vibrant salad is a celebration of textures and bold, rustic flavors, drawing inspiration from the sun-drenched coastal kitchens of the Mediterranean. Creamy dark red kidney beans are paired with the sharp, crisp bite of macerated red onions and a bouquet of fresh garden herbs. It is a protein-packed dish that balances earthy notes with a bright, citrus-forward vinaigrette, making it a sophisticated yet simple addition to any table.
🥗 Ingredients
The Base
- 2 15-ounce cans Dark Red Kidney Beans (rinsed thoroughly and drained)
- 1 large Red Onion (very thinly sliced into half-moons)
- 1 medium English Cucumber (quartered and sliced into 1/4 inch pieces)
- 1 large Red Bell Pepper (finely diced)
- 1/2 cup Flat-Leaf Italian Parsley (finely chopped)
- 1/4 cup Fresh Mint Leaves (chiffonade or finely chopped)
The Lemon-Garlic Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1 tablespoon Red Wine Vinegar (for a punchy acidity)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Dried Oregano (crushed between palms to release oils)
- 1/2 teaspoon Sumac (optional, for a citrusy depth)
- 3/4 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/2 cup Feta Cheese (crumbled)
- 1/4 cup Pitted Kalamata Olives (sliced)
👨🍳 Instructions
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1
Begin by preparing the red onions. Slice them into paper-thin half-moons using a sharp chef's knife or a mandoline.
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2
Place the sliced onions in a small bowl and cover with cold water and a pinch of salt for 10 minutes; this removes the harsh 'bite' while keeping them crisp.
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3
Drain the canned kidney beans into a colander and rinse under cold running water until the water runs clear and no foam remains.
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4
Leave the beans to drain thoroughly for at least 5 minutes; excess water will dilute your beautiful dressing.
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5
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, and minced garlic.
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6
Add the dried oregano, sumac (if using), salt, and black pepper to the dressing. Whisk vigorously until the vinaigrette is emulsified.
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7
In a large mixing bowl, combine the drained kidney beans, diced cucumber, and red bell pepper.
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8
Drain the onions and pat them dry with a paper towel, then add them to the large bowl with the beans.
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9
Pour the dressing over the bean mixture and toss gently with a large spoon to ensure every ingredient is coated.
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10
Fold in the chopped parsley and mint. Adding herbs at this stage ensures they stay vibrant and don't bruise during the initial mixing.
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11
Cover the bowl with plastic wrap and let the salad sit at room temperature for 15-20 minutes, allowing the beans to absorb the flavors.
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12
Just before serving, gently fold in the crumbled feta and sliced olives to maintain their texture and color.
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13
Give the salad one final taste and adjust the seasoning with an extra squeeze of lemon or a pinch of salt if needed.
💡 Chef's Tips
Soaking the red onions in ice water for 10 minutes makes them milder and crunchier. If using dried beans instead of canned, ensure they are soaked overnight and simmered until tender but not mushy. Always use high-quality olive oil, as it acts as a primary flavor component in this simple dish. Wait to add the feta until the very end to prevent the cheese from turning the salad 'cloudy'. For the best flavor, make this an hour ahead of time to let the vinaigrette penetrate the beans.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or lemon-herb roasted chicken. Pair with a crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko. Enjoy as a light lunch stuffed inside toasted pita bread with a dollop of hummus. Serve as part of a larger mezze platter with roasted eggplant and warm olives. Add a scoop of cooked quinoa or farro to turn this into a hearty, grain-based meal.