Often times, recipes start as a scribble on a piece of paper. Over time, I consider what’s absolutely essential. It’s so though Tim Gun is standing beside me saying, “Edit!” And this delightful vegan kidney bean salad recipe with leeks and carrots is the result of that process. We’ve got only ingredients that serve the flavor here and very simple execution.
This recipe makes ~6-8 servings.
A few things…
- I used dried tarragon, but you could certainly use fresh, if you prefer. 1½ tsp minced fresh tarragon leaves should do the trick.
- If you have any leftover kidney bean salad that sits in the fridge, you may need to refresh the flavors before serving again. Just taste it and decide from there. Maybe a little sprinkle of red wine vinegar or some additional salt?
- This kidney bean salad is great on it’s own, but you can also serve it over a bed of greens (arugula is quite nice!) or stuff it into a pita or wrap.
Enjoy! And discover other UVK recipes, like Grilled Beet Salad with Tarragon, Carrot and Red Onion, Creamy Coconut Kidney Bean Soup, Slow Cooker Kidney Beans and Coconut Brown Rice, Slow Cooker Stewed Kidney Beans, Carrots and Chard with Bulgur, Slow Cooker Kidney Beans and Rice and more.
Kidney Bean Salad with Leeks and Carrots
2 Tbsp olive oil
1 garlic clove, finely chopped
1 small leek (white part only), finely chopped (OR ~⅔ cup finely chopped white part of the leek)
½ tsp dried tarragon leaves
¼ tsp anise seed
¼ tsp celery seed
1 tsp dijon mustard
2-3 Tbsp red wine vinegar
Black pepper, to taste
Salt, to taste (I added ¼ tsp)
2 15.5 ounce cans of dark red kidney beans, drained and rinsed (~3½ cups cooked kidney beans)
1½ cup shredded carrots
1½ Tbsp finely chopped fresh parsley
1. First, you’ll get started on the dressing for the kidney bean salad recipe. In a small skillet, add the olive oil, garlic and leeks. Sauté over medium heat for ~1 minute. Remove from heat.
2. When the contents of the skillet have cooled a bit, add the tarragon, anise seed, celery seed, dijon mustard, red wine vinegar, black pepper and salt. Stir together. Then, spoon into a mixing bowl.
3. Add the kidney beans, carrots and parsley to the mixing bowl. Stir. Taste the vegan kidney bean salad and adjust flavors, if needed (more red wine vinegar? Salt?). Serve.