Red and White Bean and Radish Salad

12
Easy
Side Dishes
1 hour 30 minutes

Characteristics

Nutritional Facts Per Serving

130
Calories
7 g
Protein
21 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/12 of the Salad
  • Amount For Serving % Daily Value
  • Calories 130
  • Lipides 3 g
    • Saturated fat  0.5 g
  • Cholesterol 5 mg
  • Sodium  380 mg
  • Carbs 21 g
    • fiber  6 g
    • Sugar  4 g
  • Protein 7 g

Ingredients

  • 3/4 cup (175 mL) white wine vinegar
  • 1 tbsp (15 mL) sugar
  • 3/4 tsp (4 mL) salt, divided
  • 1 small red onion, thinly sliced
  • 2/3 cup (150 mL) balsamic vinaigrette
  • 4 tsp (20 mL) lime juice
  • 1/2 tsp (2 mL) ground cumin
  • 1/4 tsp (1 mL) pepper
  • 1 can each (540 mL) of Compliments Balance No Salt Added Dark Red Kidney Beans and Compliments Balance No Salt Added White Kidney Beans, drained and rinsed
  • 1/4 cup (60 mL) crumbled feta
  • 1 bunch (approx. 8 to10) radishes, thinly sliced, divided
  • 1 small jalapeno, seeded and finely chopped
  • 1 clove garlic, minced
  • 1/4 cup (60 mL) chopped fresh cilantro
  • 4 endives (about 4 oz/125 g each), chopped

Method

  1. In saucepan, combine 1 cup (250 mL) water, vinegar, sugar and 1/4 tsp (1 mL) salt; simmer on medium heat until sugar is dissolved. Meanwhile, place red onion in heatproof bowl. Pour hot vinegar mixture over onion; let stand 30 min. until softened. Drain.
  2. Meanwhile, in large bowl, whisk together vinaigrette, lime juice, cumin, pepper and remaining 1/2 tsp (2 mL) salt. Add the beans, half the radishes, jalapeno, garlic, cilantro, the reserved red onion; toss to coat. Refrigerate at least 1 hr.
  3. Toss endive with salad. Transfer to serving platter or bowl. Sprinkle with feta cheese and remaining radishes to serve.



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