Suggested Recipes Kidney Bean Recipe

Israeli Couscous, Green Bean, Kidney Bean, and Black Olive Salad

ingredients 

1 1/2 pounds green beans, trimmed and cut into 1 inch pieces

1/2 tsp salt

2/3 cup cilantro, freshly chopped

4 garlic cloves, minced

1/2 cup grape tomatoes, halved

1 - 15oz can dark red kidney beans, rinsed and drained

3 tbsp extra virgin olive oil

1 1/3 cups Israeli couscous

1 3/4 cups chicken broth

1 (2.25oz) can slived ripe olives with red jalapeno, drained

1/4 cup apple cider vinegar

2 tbsp lemon juice

1/2 tsp freshly ground black pepper

Directions

Combine green beans and 1 teaspoon salt in a large saucepan; cover with water and bring to a boil. Cook 4 minutes or until crisp tender; drain well. Return beans to pan; cook 30 seconds or until liquid evaporates, stirring constantly. Combine cilantro and garlic in a large bowl; add green beans, kidney beans and tomatoes to bowl. Drizzle with oil; toss to coat. Place couscous in a large nonstick skillet over medium-high heat. Cook 3 minutes or until lightly browned, stirring constantly. Add broth and bring to a boil. Cover and reduce heat to low; cook 12 minutes or until liquid is absorbed. Add to bean mixture.Combine remaining 1/2 teaspoon salt, vinegar, juice, and pepper in a small bowl, stirring with a whisk. Drizzle over couscous mixture; toss well to coat. Serve at room temperature.