If you’re looking for a quick and easy salad, this kidney bean salad is a good one! I have a lot of old cookbooks, and I often read them like novels while I eat my daily bowl of oatmeal. I found this recipe on one of those mornings and thought it sounded good.
Do you have a can or two of orphaned kidney beans in the back of your cupboard? Did you intend them for chili, but spring came, and you pushed them to the back of the shelf? Let’s use them now! Canned kidney beans are a super-healthy food, supplying beneficial fiber and plant-based protein.
They’re incredibly versatile and delicious, so don’t let them languish on the shelf until winter rolls around again! You can use light or dark red kidney beans or plain red beans in this dish (or a combination, I did!) So fire up that can opener, and let’s make a batch!
Old-Fashioned Kidney Bean Salad