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The dressing used in this salad is very versatile and can be used on many different vegetables.
Kidney Bean Salad with Mediterranean Dressing Prep and Cook Time: 15 minutes
Ingredients:
1 ear of raw corn kernels
1/4 cup minced red onion
1 15oz can kidney beans, rinsed and drained
1 medium tomato, chopped
2 TBS fresh parsley or cilantro, minced
Mediterranean Dressing
4-5 cloves garlic, chopped or pressed
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
sea salt and pepper to taste
Directions:
Combine all ingredients and toss with 1/2 cup Mediterranean Dressing.
Mediterranean Dressing
Press garlic and let it sit for 5 minutes.
Whisk together the lemon juice, garlic, sea salt, and pepper.
Slowly pour the extra virgin olive oil into the mixture while whisking constantly. The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.
The dressing will store in the refrigerator for up to 10 days. It will solidify so you will need to bring it back to room temperature before using.
Kidney Bean Salad with Mediterranean Dressing Prep and Cook Time: 15 minutes
Ingredients:
1 ear of raw corn kernels
1/4 cup minced red onion
1 15oz can kidney beans, rinsed and drained
1 medium tomato, chopped
2 TBS fresh parsley or cilantro, minced
Mediterranean Dressing
4-5 cloves garlic, chopped or pressed
1 cup extra virgin olive oil
1/3 cup fresh lemon juice
sea salt and pepper to taste
Directions:
Combine all ingredients and toss with 1/2 cup Mediterranean Dressing.
Mediterranean Dressing
Press garlic and let it sit for 5 minutes.
Whisk together the lemon juice, garlic, sea salt, and pepper.
Slowly pour the extra virgin olive oil into the mixture while whisking constantly. The more slowly you pour and the faster you whisk, the thicker and creamier the dressing will be.
The dressing will store in the refrigerator for up to 10 days. It will solidify so you will need to bring it back to room temperature before using.
