Ingredients:

  • 30 oz (850 g) Kidney Beans, rinsed and drained thoroughly
  • 2 large stalks Celery, finely diced (about 1/2 cup)
  • 1/4 medium Red Onion, very finely minced (about 1/4 cup)
  • 1 medium Red Bell Pepper, finely diced (about 1 cup)
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped
  • 2 tablespoons Fresh Chives, snipped
  • Sea Salt, To taste
  • Freshly Ground Black Pepper, To taste
  • 1/4 cup (60 ml) Red Wine Vinegar
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 tablespoon (15 g) Caster Sugar (Granulated Sugar)
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1 small clove Garlic, minced finely or grated

Instructions:

  1. Rinse the Beans: Empty the canned kidney beans into a colander. Rinse under cold running water until the water runs completely clear. Shake well and allow to drain completely.
  2. Prep the Aromatics: Finely dice the celery, red onion, and red bell pepper. Note: Finely dicing the onion is crucial to avoid large, overpowering raw pieces.
  3. Chop Herbs: Roughly chop the parsley and snip the chives.
  4. Prepare the Dressing: In a small bowl or jar, combine the red wine vinegar, olive oil, Dijon mustard, minced garlic, and sugar.
  5. Whisk and Season: Whisk vigorously (or shake the jar) until the sugar is dissolved and the dressing has emulsified slightly. Season generously with salt and pepper. Taste and adjust seasoning; it should be robustly tangy and slightly sweet.
  6. Mix the Salad: In the large mixing bowl, combine the drained kidney beans, the diced vegetables (celery, onion, pepper), and the chopped herbs.
  7. Dress the Salad: Pour the vinaigrette over the bean mixture. Use a large spoon or spatula to gently fold and combine until everything is evenly coated.
  8. Chill (The Essential Step): Cover the bowl and refrigerate for a minimum of 30 minutes (ideally 2 hours). This allows the beans to absorb the dressing and the flavours to properly marry.
  9. Serve: Just before serving, give the salad a final toss and adjust the seasoning (salt and pepper) one last time.