Rainbow Bean Salad


15 oz. can white kidney beans (also called cannellini beans) drained and rinsed in a colander

3 tbsp. chopped red onion

1 medium green pepper, chopped

1 large or 2 small plum tomatoes

1/4 cup chopped fresh cilantro

3 tbsp. red wine vinegar

1 garlic clove, finely minced

1 tsp. ground cumin

1/8 – 1/4 tsp. crushed red pepper flakes

1/4 cup olive oil

Salt and freshly ground pepper, to taste

Dash hot pepper sauce (optional)


Combine beans, onion, green pepper, tomatoes, and cilantro in a medium bowl. Set aside.In a small bowl, whisk together vinegar, garlic, cumin, and cayenne pepper. Gradually whisk in olive oil until dressing is emulsified. Add salt, pepper, and a dash of hot pepper sauce, if using.

Add dressing to bean mixture and stir gently to combine. Cover bowl with plastic wrap and store overnight in the refrigerator. Taste again for seasoning before serving. Makes 4-6 servings.