Kidney & Green Bean Salad with Fresh Basil

A Few Words…

I love salads and I’m always trying to make new ones that are colourful and yummy. I was thrilled to see this recipe posted in the Montreal Gazette and wanted to share it!

Bean salad is one of the easiest side dishes to make. It takes less than 15 minutes to make, plush  use the leftovers for other meals. I make extra just to have in my fridge!

To me, having salads with different ingredients, like fresh herbs, is a game changer and really helps to keep me in check with healthier eating habits. Especially in the summer when I like to indulge in ice cream!

Kidney & Green Bean Salad with Fresh Basil

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Makes about 2 cups, 1/2 cup per serving

  • 1 tbs. balsamic vinegar
  • 1 clove garlic, minced
  • 1/4 tsp. salt
  • 2 tbs. olive oil
  • 14 oz. can kidney beans, rinsed and drained
  • 1 cup cooked green beans cut into 1 -inch pieces (see note* below)
  • 1 medium tomato, finely diced (I used a handful of cherry tomatoes cut in half)
  • 2 tbs. thinly sliced red onion
  • 2 tbs. coarsely chopped fresh basil, plus some for garnish

In a medium bowl combine the balsamic vinegar, garlic and salt. Beat in the olive oil.

Mix in the remaining ingredients. Mix well and check the seasoning. Cover and refrigerate until ready to serve. Check the seasoning agin before serving and adjust if necessary.

This is also delicious with some feta, goat or halloumi cheese!

I steamed the green beans on the stove for about 4-5 minutes and rinsed them under cold water before cutting them into 1 inch pieces. Steam them until they are crisp and not over cooked. The cold water stops the cooking process.