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.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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