Kidney Bean, Red Onion and Tomato Salad

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Kidney Bean, Red Onion and Tomato Salad

Cooking.nytimes.com

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Ingredients

  • 1/2red onion, thinly sliced
  • 2tablespoons high-quality red wine vinegar
  • 2cups small, sweet cherry tomatoes
  • 1teaspoon fine sea salt, more as needed
  • 314-ounce cans red kidney beans, rinsed and drained
  • 2tablespoons extra-virgin olive oil
Set base servings to enable scaling:

Directions

In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.

Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 7 gramsCalories: 301Saturated Fat: 1 gramUnsaturated Fat: 4 gramsSodium: 643 milligramsSugar: 10 gramsFiber: 12 gramsCarbohydrate: 46 gramsProtein: 16 grams
Salads

Source: https://cooking.nytimes.com/recipes/10076-kidney-bean-red-onion-and-tomato-salad