Red and White Bean and Radish Salad

Prep Time: 15 minutes
Total Time: 2 hours
Makes: 12

Ingredients

  1. 3/4 cup (175 mL) white wine vinegar
  2. 1 tbsp (15 mL) sugar
  3. 3/4 tsp (4 mL) salt, divided
  4. 1 small red onion, thinly sliced
  5. 2/3 cup (150 mL) balsamic vinaigrette
  6. 4 tsp (20 mL) lime juice
  7. 1/2 tsp (2 mL) ground cumin
  8. 1/4 tsp (1 mL) pepper
  9. 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
  10. 1/4 cup (60 mL) crumbled feta
  11. 1 bunch (approx. 8 to10) radishes, thinly sliced, divided
  12. 1 small jalapeno, seeded and finely chopped
  13. 1 clove garlic, minced
  14. 1/4 cup (60 mL) chopped fresh cilantro
  15. 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.