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
- 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.
Dining and Cooking