KIDNEY AND CANNELINI BEAN SALAD
with red onion and green pepper in a maple syrup flavored red wine vinaigrette!
Makes 4 cups
2/3 c. bottled Red Wine Vinaigrette Salad Dressing
1/4 c. real maple syrup, grade A dark amber
1 t. salt
freshly ground black pepper
15 oz. can dark red kidney beans, rinsed well and drained
15 oz. can cannelini beans (white kidney beans), rinsed well and drained
1 c. thinly sliced red onion; peel, cut off both ends then, if cut in half from tip to tip, and slice each segment crosswise into thin half rings
1 med. green pepper, cored and diced into 3/8 inch squares
In lg. mixing bowl combine first 4 ingredients. Stir briskly with wire whisk till thoroughly blended.
Fold remaining ingredients into dressing till well coated, then let set at room temperature for 1 hour before covering and refrigerating.
Notes: You’ll ooh and ahh over this salad. You may have to hide it if you want any left by serving time!
I use the dark red rather than the light red kidney beans for a stark, impressive color contrast to the white beans.