Red kidney bean salad with sun dried tomatoes and mini peppers

If there is a dish that has innumerable ways of making it, or no real set way of making it, its a salad. You can throw just about anything edible together and call it a ‘salad’. Thats the beauty of the thing. Also, the notion of anything that is called a salad is ‘healthy’ is not true. I’ve recently started reading the nutrition charts at all restaurants I go to and surprisingly I find the number of calories on some salads higher than a slice of pizza. Most calories come in the form of the dressing added to the salad, so thats what you need to watch out for.

I made a quick and easy salad the other day using regular green lettuce thrown with whatever I had on hand. I washed my greens and chopped them, and then realized that I had wet lettuce. Usually, a salad spinner is used to dry the salad greens. My kitchen is not as equipped as I want it to be. World wide web to the rescue. And I found a tip here on “How to dry salad greens without a salad spinner”. Tried the plastic bag version with the paper towels. Know what – works!!

1 head red leaf lettuce
2 tbsp sun dried tomatoes(packed in oil, oil drained)
1 can red kidney beans, drained and rinsed, pat dry
3-4 mini peppers or 1 large red bell pepper, sliced thin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp red pepper flakes
2 tsp lemon juice

Wash, cut and dry the lettuce. Toss with the red kidney beans, sliced peppers and sun dried tomatoes. Although drained, the tomatoes had some oil which was enough to coat the salad. If using sun dried tomatoes that are not packed in oil, add a tbsp oil to the dressing.

Whisk the salt, pepper, red pepper flakes in the lemon juice. Drizzle the dressing over the salad just before serving.

Verdict: I was bored with the usual salad with cucumber, this was a great variation. The crunchy peppers, with the tangy sundried tomatoes drizzled with the spicy citrusy dressing was very refreshing. The beans made sure it was also very filling.

Sending this to ‘Only – Salads‘ event, a series by Pari and to ‘Food Palette – Green’ event.

Also to the weekly ‘”Souper (Soup, Salad & Sammie) Sundays” @ Kahakai Kitchen.

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