Red & White Bean & Radish Salad

  • Prep Time 15 min
  • Total Time 2 h
  • Chill Time 1 h
  • Serves: 12

Ingredients

  • 3/4 cup white wine vinegar 175 mL
  • 1 tbsp sugar 15 mL
  • 3/4 tsp salt, divided 4 mL
  • 1 small red onion, thinly sliced
  • 2/3 cup balsamic vinaigrette 150 mL
  • 4 tsp lime juice 20 mL
  • 1/2 tsp ground cumin 2 mL
  • 1/4 tsp pepper 1 mL
  • 1 can Compliments Balance No Salt Added Dark Red
    Kidney Beans, drained and rinsed
    540 mL
  • 1 can Compliments Balance No Salt Added White
    Kidney Beans, drained and rinsed
    540 mL
  • 1 bunch radishes (approx 8 to 10), thinly sliced, divided
  • 1 small jalapeño, seeded and finely chopped
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro 60 mL
  • 4 endives (4 oz/125 g each), chopped
  • 1/4 cup crumbled feta 60 mL

Directions

  • Step 1

    In saucepan, combine 1 cup (250 mL) water, vinegar, sugar and 1/4 tsp (1 mL) salt; simmer on medium heat until sugar is dissolved. Meanwhile, place red onion in heatproof bowl. Pour hot vinegar mixture over onion; let stand 30 min. until softened. Drain.

  • Step 2

    Meanwhile, in large bowl, whisk together vinaigrette, lime juice, cumin, pepper and remaining 1/2 tsp (2 mL) salt. Add the beans, half the radishes, jalapeno, garlic, cilantro, the reserved red onion; toss to coat. Refrigerate at least 1 hr.

  • Step 3

    Toss endive with salad. Transfer to serving platter or bowl. Sprinkle with feta cheese and remaining radishes to serve.

Tip

Bean salad can be made up to two days in advance and garnished just before serving.

Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe):
  • Calories 130
  • Fat 3 g
  • Saturated Fat 0.5 g
  • Carbs 21 g
  • Sugar 4 g
  • Protein 7 g
  • Cholesterol 5 mg
  • Fibre 6 g
  • Sodium 380 mg