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Marinate Time
30 mins
Prep Time
15 mins
Cooking Time
1 h
Total Time
2 h
Serves
12

Ingredients

3/4 cup
white wine vinegar
175 mL
1 tbsp
sugar
15 mL
3/4 tsp
salt, divided
4 mL
1
small red onion, thinly sliced
2/3 cup
balsamic vinaigrette
150 mL
4 tsp
lime juice
20 mL
1/2 tsp
ground cumin
2 mL
1/4 tsp
pepper
1 mL
1 can
Compliments Balance No Salt Added Dark Red
Kidney Beans, drained and rinsed
540 mL
1 can
Compliments Balance No Salt Added White
Kidney Beans, drained and rinsed
540 mL
1 bunch
radishes (approx 8 to 10), thinly sliced, divided
1
small jalapeño, seeded and finely chopped
1
clove garlic, minced
1/4 cup
chopped fresh cilantro
60 mL
4
endives (4 oz/125 g each), chopped
1/4 cup
crumbled feta
60 mL

Method

Step 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.
Step 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.
Step 3
Toss endive with salad. Transfer to serving platter or bowl. Sprinkle with feta cheese and remaining radishes to serve.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe):
Calories:
130
Fat:
3
Saturated Fat:
0.5
Carbs:
21
Fibre:
6
Sugar:
4
Cholesterol:
5 mg
Protein:
7
Sodium:
380 mg