Kidney Bean Salad

Bean salads are my favorite lunch. I combine them with a green salad and an apple for a filling, protein-rich meal that travels well.

This is the bean salad I'm eating this week. (Isn't it pretty?) I cooked the beans in the evening, let them marinate overnight in the fridge, and then added the remaining ingredients in the morning. It will last 4-5 days in the fridge, easy to scoop out in the morning and pack in the lunch bag.

Kidney Bean Salad

1 cup red kidney beans or other colorful bean

4 tbsp red wine vinegar

1/4 tsp salt

1 tbsp olive oil

2 stalks celery, diced

3/4 cup cherry tomatoes, quartered

1/4 - 1/2 cup feta (opt)

Pick over the kidney beans, rinse them, and cook them in boiling water until tender, about an hour. Test one. If it's at all crunchy, it's not cooked. However, you don't want them mushy either.

Drain the beans, then stir in 2 tbsp red wine vinegar and 1/4 tsp salt. Let sit until cool, then stir in 1 tbsp olive oil and refrigerate overnight. (Or just continue with the recipe.)

Stir in the celery and cherry tomatoes. Add remaining 2 tbsp red wine vinegar, and season with salt and pepper to taste. Add more olive oil if you like.

If desired, sprinkle the crumbled feta over the salad, and serve.

Serves 4.