Ingredients:

  • 2 cans (15 ounces each) Dark Red Kidney Beans, rinsed and thoroughly drained
  • 1 large stalk Celery, finely diced
  • 1/2 medium Red Onion, very finely minced
  • 1/2 medium Red Bell Pepper, small diced
  • 1/4 cup, firmly packed and chopped Flat-Leaf Parsley
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 tsp Granulated Sugar (or alternative)
  • 1 small clove Garlic, finely minced
  • 1/2 tsp Kosher Salt, plus more to taste
  • 1/4 tsp Freshly Ground Black Pepper, plus more to taste

Instructions:

  1. Thoroughly rinse the kidney beans under cold water using a colander until the liquid runs clear. Drain them completely. Finely dice the celery and red bell pepper, and very finely mince the red onion. Place the drained beans, diced celery, bell pepper, minced red onion, and chopped parsley into the large mixing bowl.
  2. In a small bowl, combine the red wine vinegar, Dijon mustard, granulated sugar, and minced garlic. Whisk vigorously until the sugar is mostly dissolved. Slowly drizzle in the olive oil while continuously whisking to help the dressing emulsify. Season the dressing with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and adjust seasoning if needed.
  3. Pour the prepared vinaigrette over the kidney bean mixture in the large bowl. Gently toss the salad until all ingredients are evenly coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or ideally 2 hours, to allow the flavors to meld.
  4. Before serving, give the salad one final, gentle stir. Taste the salad again and adjust the seasoning, likely needing a pinch more salt and pepper, as the beans absorb seasoning quickly. Serve chilled.