My hopes for the end of winter have been dashed again. I awoke to howling northern winds, wind chills below freezing, and a chance of snow tonight. Aargh!! Will this never end?
Despite the near record lows, I decided to just ignore it. It has to go away at some point. And I want to start cooking warm weather foods. This salad is one of the staples that can be found in our fridge throughout the summer. The beans, feta and balsamic vinegar are a satisfying combination. I also like to make this with fresh lemon juice instead of balsamic for a different twist. And the greens give this dish a bright punch of color. I use green onions or a red onion depending on how strong of an onion flavor I want. It’s delicious both ways!
Ingredients (about 4 servings)
2 cans kidney beans (rinsed and drained)
1 cup shredded carrots
1 cup chopped parsley (I do mine in the food processor)
1/3 cup chopped walnuts
1/3 cup thinly sliced green onions (or red onion finely diced)
2 cups arugula (1/2 cup per serving)
¼ cup balsamic vinegar
2 tbsp. extra virgin olive oil
4 oz. crumbled feta cheese (1 oz. per serving) – optional for vegetarians
salt & pepper to taste
Directions
1. Place kidney beans, carrots, parsley, walnuts and onion in a mixing bowl.
2. Place balsamic vinegar and oil in a small jar. Shake until well mixed.
3. Add dressing to mixing bowl and mix ingredients well. Add salt and pepper to taste. Refrigerate for 1 hour until chilled.
4. Place bed of arugula on serving plate. Place salad mixture on top of arugula. Crumble feta cheese over top. Serve chilled.
cheri says
Beautiful salad Amy, looks so light and refreshing, I’m a huge fan of salads with beans.
Amy says
Thanks, Cheri!
Abby @ Eating Charm City says
Wow! I have always used nuts with my arugula or maybe a white bean… Why have I never thought of kidney beans.
Amy says
Hope you give them a try! Thanks for stopping by, Abby.