Blueberry–Kidney Bean Salad with Fresh Vegetables

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 4 servings.
Category
Course
Credit
Oscar Righetti, Bracebridge, Ontario
Print Friendly and PDF

This simple Blueberry-Kidney Bean Salad With Fresh Vegetables is also delicious as a side dish with pork, beef, and chicken, or even on top of pasta.

Find this salad recipe and 192 more recipes in the Readers’ Best Recipes Cookbook by The Old Farmer’s Almanac

Ingredients
1 can (15.5 ounces) red kidney beans
1 medium to large onion
1 medium to large tomato
1 large green bell pepper
1 1⁄2 cups fresh blueberries
1⁄4 cup crumbled feta cheese
4 tablespoons olive oil
8 tablespoons apple cider vinegar
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon curry powder
Instructions
  1. Rinse and drain the kidney beans and place in a bowl.
  2. Cut vegetables into bite-size pieces and add to the kidney beans. Stir in blueberries, feta, olive oil, vinegar, salt, black pepper, and curry powder.
  3. Cover the bowl and refrigerate for at least 1 hour before serving.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
No content available.