Kidney Bean Salad
with shredded cheddar / tomato / thousand island dressing
Inspired by a Big Mac but in a vegetarian package, this salad is fresh, colorful, and still a little indulgent.
Ingredients
- Garlic - 1 clove , chopped
- Mayonnaise - 1/3 cup
- Ketchup - 1 1/2 Tbsp
- Sweet pickle relish - 2 tsp
- Lemon juice - 1/2 tsp
- Paprika - 1/4 tsp
- Onions, medium and red - 1/2 , diced
- Lettuce, romaine - 2 hearts , chopped
- Tomatoes, medium - 2 , chopped
- Beans, kidney (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Cheese, shredded cheddar - 1 cup
- Croutons, store-bought - 1 1/2 cups
Prep
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Onions - Dice onions. (Can be done up to 5 days ahead)
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Make dressing - Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. (Can be done up to 5 days ahead)
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Lettuce / Tomatoes - Prep as directed.
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Beans - Drain and rinse.
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Make
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Heat a large skillet with oil over medium-high heat. Add onions and beans and saute them until the beans are heated through, 1 to 2 minutes. Season them with some salt and black pepper.
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Assemble the salads with a base of lettuce topped with tomatoes, cheese, croutons, and beans. Top with thousand island dressing. Enjoy!
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