Ingredients:

  • 2 (15-ounce) cans Kidney Beans, rinsed thoroughly and drained well
  • 3 medium Celery Stalks, finely diced
  • 1/2 small Red Onion, very finely minced
  • 1/4 cup packed Fresh Parsley, roughly chopped
  • 1 small Yellow or Orange Bell Pepper, finely diced
  • 1/3 cup Olive Oil
  • 3 tablespoons Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard
  • 2 teaspoons Granulated Sugar or Maple Syrup
  • 1 teaspoon Salt (or to taste)
  • 1/2 teaspoon Freshly Ground Black Pepper (or to taste)
  • 1 teaspoon Worcestershire Sauce (Optional)

Instructions:

  1. Prepare the Beans: Open, thoroughly rinse the kidney beans under cold running water in a colander until the water runs clear. Drain completely and set aside.
  2. Chop the Vegetables: Finely dice the celery, red onion, and bell pepper. Chop the fresh parsley.
  3. Assemble the Salad Base: In a large mixing bowl, combine the rinsed beans, diced vegetables, and parsley.
  4. Make the Vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, Dijon mustard, sugar, salt, pepper, and Worcestershire sauce (if using).
  5. Emulsify the Dressing: Shake the jar vigorously for 30–60 seconds until the dressing is creamy and fully mixed. Taste and adjust seasoning.
  6. Dress the Salad: Pour about two-thirds of the dressing over the bean mixture. Gently fold everything together until evenly coated. Add more dressing sparingly, if needed.
  7. Chill and Marinate: Cover the bowl and refrigerate for at least 1 hour, preferably 3–4 hours, to allow the flavours to marry.
  8. Final Adjustments: Before serving, give the salad one final stir and check the seasoning one last time. Serve chilled.