Ingredients for Tomato Blue Cheese And Kidney Bean Salad
- 1 (15-ounce) can kidney beans (rinsed and drained)
- 1/4 cup finely chopped red onion
- Fresh Chives
- 2 tablespoons fresh lemon juice
- Salt & Freshly Ground Black Pepper
- 1 tablespoon olive oil
- Crusty Bread
- Tomatoes
- Danish Blue Cheese
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How to Make Tomato Blue Cheese And Kidney Bean Salad
- In a medium bowl, gently combine 1 (15-ounce) can kidney beans (rinsed and drained), 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh chives, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- In a small frying pan, heat 1 tablespoon olive oil over medium heat. Add 1 cup cubed day-old bread and cook for 2-3 minutes, stirring occasionally, until golden brown and crispy. Set aside.
- To assemble, arrange slices of 2 large tomatoes on a serving plate. Spoon the kidney bean salad over the tomatoes. Crumble 4 ounces blue cheese over the salad and top with the crispy croutons.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
38g
Fat
58g
Carbs
31g
