Kidney Bean Salad (Vegan)

Kidney bean salad with fresh tomatoes and
pasilla peppers

With 6 grams of dietary fiber and 8 grams of protein per 1/2 cup serving (and only 150 calories - including the salad oil), it's clear to see why having this salad on-hand for those snack-attacks is a very good thing!

The recipe below is just one of the ways I make this salad. It's one of the easiest things to throw together with whatever you have on hand: corn, tomatoes, peppers, herbs, green beans, apples... there is no end to the combinations you can come up with!

Cook the kidney beans according to package directions (I don't usually bother with the overnight soak - it seems to keep the kidney beans in better shape). Drain in a colander and rinse thoroughly with cold water. Set aside.

Kidney Bean Salad (Vegan)
In a medium-sized mixing bowl, toss:
1 large or 2 medium ripe tomatoes, cubed (you can use canned if the season is not right)
1 large or 2 smaller pasilla peppers, diced (bell pepper if you'd like it milder, jalapeno if you'd like it spicier)
1/4 cup vegetable or olive oil (omit if you are on an oil-free diet)
2/3 cup cider vinegar
2 tsp sea salt
1/8 tsp cayenne pepper
2 tsp sugar
kidney beans

After thoroughly mixing all ingredients, cover bowl in refrigerator and let set for 2 or more hours. As it cools, the flavor improves. By the next day, it will be perfect!