Colorful Kidney Bean Salad

"You'll find similar salads at many German BBQs or on cold buffets. It is quick and simple, can be prepared ahead and makes a good vegetarian meal with some whole wheat bread and butter. I love kidney beans and I love salad, so this is among my favorites.- I like it with some tang from the vinegar, feel free to add a little more sugar."
 
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photo by Inge 1505 photo by Inge 1505
photo by Inge 1505
photo by Inge 1505 photo by Inge 1505
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.
  • For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.
  • Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.
  • Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.
  • NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.

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Reviews

  1. Cookie Jarvis
    So delicious! If you need to substitute green pepper for yellow and red onions for green, go ahead! The dressing is tasty and the colors so pretty.
     
  2. bshemyshua
    I could have kicked myself when I came back to get this recipe after losing my first copy, and found that I never rated this. The picture really caught my eye too. Thats when I tried it and this has become another favorite in our household. The fresh tomatoes, onion and peppers really give what would have been just another bean salad a definite edge. The jalapeno gives a nice kick to it. I felt the salad was close enough to a fresh salsa so I serve this with tortillia shell scoops. I will make sure I have more than one copy of the recipe from now on. On the side, I have also found that the basic vinegar/oil or lemon/oil dressing that comes with this so good that I use it has a staple dressing for my green salads as well because it has just the right balance of oil and vinegar and the seasonings/ flavorings do not complicate the flavor of this dressing, so instead of overpowering my salads it simply compliments them.
     
  3. Missy Wombat
    Excellent easy recipe that is very healthy and definitely worth making. And I'm another one that fell for the photo! Great shot!
     
  4. RecipeTsarina
    Darn your pics got me sold on all your recipes this weekend and I have just now made this one. I am very inclined to veg food and you have some great veg friendly recipes. Please keep 'em coming (oh and the photos too!!)
     
  5. ladypit
    Your beautiful picture made me decide that I had to try this one! And while mine was not as pretty (I used a combination of green and purple pepper for the yellow and had to leave out the basil as I realized, at the last minute, I was out.) it was incredibly wonderful. This has been what my husband and I have taken for lunch the last few days and it has been excellent. Nice flavor and texture as well as very very healthy. Thank you Inge!
     
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Tweaks

  1. Cookie Jarvis
    So delicious! If you need to substitute green pepper for yellow and red onions for green, go ahead! The dressing is tasty and the colors so pretty.
     

RECIPE SUBMITTED BY

Hi, I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine. I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).
 
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