Makes 4-6 servings.
This salad is a nutritious accompaniment to poultry or meat. It can also be a first course or a part of a buffet table.
- ½ pound dried red kidney beans
- 3 tablespoons extra-virgin olive oil
- 1 small red onion, peeled, finely chopped
- 1 small jalapeno pepper (See Note)
- 1 ½-2 tablespoons balsamic vinegar
- 1 -2 tablespoons Dijon mustard
- ½ cup tightly packed flat-leaf parsley, coarsely chopped
- Kosher salt
- Freshly ground black pepper
- Soak the beans overnight in a bowl with enough cold water to cover by a few inches.
- Drain the beans and place in a medium saucepan with enough water to cover by 3 inches.
- Bring to a boil, lower the heat and cook gently for about 30 minutes or until the beans are very tender. (Beans tend to harden when refrigerated.) Drain and transfer the beans to a bowl. Toss with olive oil and cool.
- Cut the jalapeno pepper in half. Remove the seeds and mince.
- Add to the beans the onion, vinegar, mustard and parsley Season with salt and pepper to taste.
When seeding jalapeno peppers, I advise wearing thin latex gloves to avoid irritating your skin and eyes.
If you are making this dish ahead of time, and it is refrigerated, bring it back to room temperature before serving and adjust the seasoning.