Dilled Red Kidney Beans

Kidney beans are full of protein and fiber and make a wonderful base for a side dish. If you don’t have red kidney beans then use whatever beans you do have. I’ll bet this dish would be great with chickpeas.

  • 2 Cups Cooked Red Kidney Beans (Drained & Rinsed)
  • Zest Of 1 Lemon
  • Juice of 1 Lemon
  • 2 Tablespoons Fresh Dill (Minced)
  • 1/2 Teaspoon Dijon Mustard
  • 2 Tablespoons Olive Oil
  • 1 Green Bell Pepper (Diced)
  • 1 Jalapeño Pepper (Finely Chopped)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In small-size bowl whisk together lemon zest, lemon juice, dill, Dijon mustard, kosher salt, and pepper. Slowly whisk in olive oil.
  2. In medium-size bowl combine beans, jalapeño, and bell pepper. Toss well.
  3. Evenly pour olive oil mixture over bean mixture. Toss again. Transfer to serving bowl.
  4. Serve at room temperature or cover and chill for later.
  5. Serves 4
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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