Red & White Bean & Radish Salad

Prep time: 15min
Total time: 120min
Serves: 12
3/4 cup
white wine vinegar
175 mL
1 tbsp
sugar
15 mL
3/4 tsp
salt, divided
4 mL
1
small red onion, thinly sliced
2/3 cup
balsamic vinaigrette
150 mL
4 tsp
lime juice
20 mL
1/2 tsp
ground cumin
2 mL
1/4 tsp
pepper
1 mL
1 can
Compliments Balance No Salt Added Dark Red
Kidney Beans, drained and rinsed
540 mL
1 can
Compliments Balance No Salt Added White
Kidney Beans, drained and rinsed
540 mL
1 bunch
radishes (approx 8 to 10), thinly sliced, divided
1
small jalape├▒o, seeded and finely chopped
1
clove garlic, minced
1/4 cup
chopped fresh cilantro
60 mL
4
endives (4 oz/125 g each), chopped
1/4 cup
crumbled feta
60 mL
Per serving (1/12 of the recipe):
calories
130
fat
3 g
saturated fat
0.5 g
carbs
21 g
sugar
4 g
protein
7 g
cholestrol
5 mg
fibre
6 g
sodium
380 mg

Directions

  1. In saucepan, combine 1 cup (250 mL) water, vinegar, sugar and 1/4 tsp (1 mL) salt; simmer on medium heat until sugar is dissolved. Meanwhile, place red onion in heatproof bowl. Pour hot vinegar mixture over onion; let stand 30 min. until softened. Drain.

  2. Meanwhile, in large bowl, whisk together vinaigrette, lime juice, cumin, pepper and remaining 1/2 tsp (2 mL) salt. Add the beans, half the radishes, jalapeno, garlic, cilantro, the reserved red onion; toss to coat. Refrigerate at least 1 hr.

  3. Toss endive with salad. Transfer to serving platter or bowl. Sprinkle with feta cheese and remaining radishes to serve.

Tip

Bean salad can be made up to two days in advance and garnished just before serving.