Tangy Apple Kidney Bean Salad
If you like the traditional 3-Bean-Salad found at many summertime potluck picnics, you’ll enjoy this twist on a favorite. There’s plenty of sweet and savory crunch to go around, with apples and celery being a perfect match. The kidney beans add just the right texture to change things up a bit. You can safely serve this salad at your next picnic as there is no mayonnaise in the dressing. If you’re looking for a kid-friendly salad that’s a bit different, this could be just the one you’ve been looking for.
2 red delicious apples, cored and chopped
1/4 cup green onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup mild green chilies, finely chopped
1 can (16oz) kidney beans, rinsed and drained
1 1/2 tbsp white wine vinegar
1 1/2 tbsp vegetable oil
1/2 tsp salt
Dash of hot sauce (if you like it hot!)
In a big bowl, mix together the chopped apples, green onion, celery, chilies and beans.
In a separate small bowl, whisk together the rest of the ingredients to make a dressing and pour over the bean and apple mixture.
Cover and chill for about an hour before serving as a light lunch or as a side dish to barbecued chicken.