Kidney Bean, Red Onion And Tomato Salad

By Nigella Lawson

Updated June 3, 2024

  • Jonathan Player for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(684)
Comments
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Ingredients

Yield:6 servings

  • ½ red onion, thinly sliced

  • 2 tablespoons high-quality red wine vinegar

  • 2 cups small, sweet cherry tomatoes

  • 1 teaspoon fine sea salt, more as needed

  • 3 14-ounce cans red kidney beans, rinsed and drained

  • 2 tablespoons extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

46 grams carbs; 301 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 12 grams fiber; 643 milligrams sodium; 16 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.

  2. Step 2

    Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

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Ratings

5 out of 5
684 user ratings
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Comments

Sharon

We enjoyed this for supper last night. I used one can of kidney beans instead of three. I added a yellow mini pepper to the mix. I served it alongside steamed asparagus and toasted sourdough bread. Easy, inexpensive, nutritious and tasty.

chatham83

I added additional 2 Tbsp oil and vinegar when tossing. Also 2 Tbsp slivered basil and 2 stalks celery sliced on diagonal.

Maureen

Loved this, very quick and very tasty. I added cilantro, and it made it much better, but of course it adds a little time.

AL

Like others, I found two cans of kidney beans were sufficient. I added torn mozzarella and fresh basil, which made it more enticing to a friend.

Sharee

I wish I would have read these comments before because this recipe definitely only needs one to two cans of beans

Steve Nash

I used borlotti beans, bulgarian sheep cheese, apple cider vinegar, red wine, and balsamic vinaigrette, and optional fresh basil leaves.

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