Bean Salad

5.0 (1 reviews)

1 cup red kidney beans soaked for 5 or 6 hours or 11 oz. canned red kidney beans, drained and rinsed thoroughly under running water
Salt, to taste
1/3 cup finely chopped onion
1/3 cup finely chopped tomatoes
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1/4 cup finely chopped yellow pepper
1/4 cup fresh chopped coriander
6 fresh lettuce leaves, optional
Coriander sprigs

For the Vinaigrette:
1 tsp. sugar
Salt, to taste
2 tsp. olive oil
5 tsp. white vinegar

• Boil the beans with some salt until tender.
• Mix the cooked beans with onions, tomatoes, peppers, and coriander.
• Mix together all the ingredients for the vinaigrette and toss into the salad.
• Lay the lettuce leaves in a serving dish and pile the salad on a bed of lettuce leaves (optional).
• Arrange the coriander sprigs in the center and refrigerate until ready to serve.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind