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Quick and Easy Small Red Bean Salad

Quick and Easy Small Red Bean Salad

This recipe was given to me by my friend Dalia. If I have changed it at all, the difference is very slight. She loves to cook, and she’s very good at it. The dish is easy to make, but be sure to use high quality ingredients. Each one has an important role.

Quick and Easy Small Red Bean Salad

The Basics:

1 15.5 oz. can small red beans rinsed with cold water and drained well in a colander

1 large lemon

6 cherry or cocktail tomatoes cut into eighths with a very sharp knife

Quick and easy and good as  an entree or side.

Quick and easy and good as an entree or side.

3 to 4 scallions, chopped


Freshly ground black pepper

Put the beans in a bowl more shallow than tall.

Sprinkle with scallions and tomatoes.

Add the juice from half the lemon.

Salt sparingly.

Add pepper to taste.

Toss gently.

Add enough olive oil to coat the ingredients lightly, tossing just enough to combine.

Let salad sit at room temperature for 30 to 60 minutes.

Adjust ingredients according to taste, especially the pepper and lemon juice.


2 Responses to “Quick and Easy Small Red Bean Salad”

  1. Emily says:

    I have been craving this and planning to make it this week.

    • Kathy says:

      Thanks for the compliment. This recipe is not a crowd-pleaser, but if you like it, you will probably love it.

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