Here is one of my tried-and-true salads deemed “incredible” by the good people at BuzzFeed: Kidney Bean Salad with Cilantro and Dijon Vinaigrette!
Back in March, BuzzFeed published 23 Incredible Salads You’ll Actually Want to Eat. Scrolling through the article, my eyes paused at #14, my very own Kidney Bean and Cilantro Salad, which I originally published last summer!
I viewed my salad on the list with mixed feelings. I was super excited that an authority like BuzzFeed declared my Kidney Bean Salad as not just worthy, but in fact, incredible!
My inner critic, however, focused more on the not-so-incredible photo taken by a humble cell phone camera and unedited. Darn that inner critic! She pops in my head way too often and has a way of making me doubt my success.
Lately, because my attention has been more on the details of my family’s move to Atlanta, I have not been as present here on the blog. And so Eleanor (aka my inner critic…had to give her a name), has taken over my thoughts with lots of questions like, are you even able to write anymore? Are you sure you can do this blog thing? Who is reading this anyway?
Guilt. Fear. Doubt.
Have you been there before?
I confess, I had let Eleanor, and the seeds of doubt she had sown and carefully cultivated, derail my day one too many times. But reading through this article, I decided to face that nagging doubtful voice in my head and begin celebrating successes–no matter how small.
And with that, I present my newly photographed kidney bean salad with cilantro and Dijon vinaigrette! This simple, “peasants’ salad,” as my mom would call it, is truly incredible. The star here is a humble can of kidney beans mixed with chopped cucumbers, tomatoes, red onions. The combination of cilantro, sumac and Dijon vinaigrette provides an irresistibly fresh and zesty flavor. If you are not a fan of cilantro, you can certainly use a different herb like parsley, mint or even basil.
I’m raising my glass to small successes today and this simple and incredible kidney bean salad! Hope you give it a try soon.
Here is the step-by-step for this kidney bean and cilantro salad:
(Print-friendly recipe to follow)
In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.
To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac, salt and pepper.
Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.
Cover and let sit in the fridge for half hour to an hour before serving. Enjoy!
- 1 15-oz. can kidney beans, drained and rinsed
- ½ English cucumbers, chopped
- 1 Medium-sized heirloom tomato, chopped
- 1 bunch fresh cilantro
leaves,stems removed and chopped (about 1¼ cup)
- ½ Medium-sized red
onion,chopped (about 1 cup)
- 1 large lime or lemon, juice of
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- ½ tsp fresh garlic paste, or finely chopped garlic
- 1 tsp sumac
- Salt and pepper, to taste
- In a medium sized bowl, combine the kidney beans with the chopped vegetables and cilantro.
- To make the vinaigrette, in a separate small bowl, whisk together the lime juice, oil, mustard, fresh garlic, sumac,
- Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of salt and pepper if you need to.
- Cover and let sit in the fridge for half hour to an hour before serving.
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