Ingredients

  • ½ red onion, thinly sliced
  • 2 tablespoons high-quality red wine vinegar
  • 2 cups small, sweet cherry tomatoes
  • 1 teaspoon fine sea salt, more as needed
  • 3 14-ounce cans red kidney beans, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      220 calories; 5 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 10 grams protein; 978 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
  2. 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.

Dining and Cooking