Greek Kidney Bean Salad

Beans are a staple of the Mediterranean cuisine. My parent's house was, and still is, always filled with dried and canned beans. The dried ones were like decorations, poured into clear canisters and sorted along the wall of the kitchen counter. I have so many recipes for soups, salads, stews and dips where the key ingredient is beans. It's no secret that they are some of the healthiest foods that you can eat, and luckily they are one of my favorites! 

Red Kidney beans specifically are a healthy carb and cholesterol-lowering fiber. They have a low glycemic index, ranking among the lowest in beans with an index of 29, and they're a great source of non-animal protein! They really are "the magical fruit". 

I can't say this is a traditional Greek recipe, but it is my take on how a bean salad would taste if it were made by a Greek...lathered with olive oil, lemon and red wine vinegar of course! With just 6 ingredients and 10 minutes to spare, you'll be crazed by how unique and delicious this healthy, simple bean salad is:

Yields 5-6 Servings

2 cans of rinsed, low-sodium Organic Red Kidney Beans

1/2 bunch of Parsley (stems removed, finely chopped)

1 Yellow Onion, thinly sliced

EVOO

Juice of 2 Lemons

2 Tbsp of Red Wine Vinegar

Sea Salt, Dried Oregano to taste

Optional: Sub Red Kidney Beans for beans of your choice
Soak Beans overnight, cook and follow same directions

1. Place rinsed beans in a bowl and add remaining ingredients
2. Mix well and devour (I mean serve)

Kali Orexi!

-Sophia Eleni