Red & White Bean & Radish Salad
Prep Time
Serves
Cooking Mode
¾ cup white wine vinegar
1 tbsp sugar
¾ tsp salt, divided
1 small red onion, thinly sliced
⅔ cup balsamic vinaigrette
4 tsp lime juice
½ tsp ground cumin
¼ tsp pepper
1 can Compliments Balance No Salt Added Dark Red
Kidney Beans, drained and rinsed1 can Compliments Balance No Salt Added White
Kidney Beans, drained and rinsed1 bunch radishes (approx 8 to 10), thinly sliced, divided
1 small jalapeño, seeded and finely chopped
1 clove garlic, minced
¼ cup chopped fresh cilantro
4 endives (4 oz/125 g each), chopped
¼ cup crumbled feta
¾ cup white wine vinegar
1 tbsp sugar
¾ tsp salt, divided
1 small red onion, thinly sliced
⅔ cup balsamic vinaigrette
4 tsp lime juice
½ tsp ground cumin
¼ tsp pepper
1 can Compliments Balance No Salt Added Dark Red
Kidney Beans, drained and rinsed1 can Compliments Balance No Salt Added White
Kidney Beans, drained and rinsed1 bunch radishes (approx 8 to 10), thinly sliced, divided
1 small jalapeño, seeded and finely chopped
1 clove garlic, minced
¼ cup chopped fresh cilantro
4 endives (4 oz/125 g each), chopped
¼ cup crumbled feta
Directions
1In 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.
2Meanwhile, 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.
3Toss endive with salad. Transfer to serving platter or bowl. Sprinkle with feta cheese and remaining radishes to serve.
Tips
1
Bean salad can be made up to two days in advance and garnished just before serving.
Disclaimer
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Personal Note
Personal Note
