Kidney Bean (with recipe)

 

            This hard, red, kidney-shaped bean is rich in protein and vitamin B. There are white beans of similar shape that also fall under the same name but are sometimes called marrow or cannelloni beans. The nomenclature of beans is intricate! Try mixing the white with the red in this picturesque cold salad. See also Beans, dried.

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KIDNEY BEAN SALAD

2 cups cooked red kidney beans

2 cups cooked white kidney (cannelloni) beans

1 medium-size red onion, finely chopped

16 artichoke hearts

Dressing:

3 tablespoons olive oil

1 tablespoon lemon juice or balsamic vinegar

1 clove garlic, chopped

1 teaspoon fresh oregano

½ teaspoon fresh dill weed

Salt and pepper to taste

1.      Cook the beans in separate pots; otherwise the white ones will catch a dingy hue from the red. Mix the cooked and cooled beans, chopped onion, and artichoke hearts. Combine dressing ingredients and toss salad in dressing.

2.      When well mixed, refrigerate for at least 3 to 4 hours.

3.      Serves four to six.