Kidney Beans Vinaigrette

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups (one 1-pound can) red kidney beans
  • 14 cup chopped onion
  • Salt and freshly ground black pepper
  • 1 cup vinaigrette sauce
  • 1 cup finely shredded iceberg lettuce


Drain the kidney beans in a sieve. Rinse well under cold running water and drain well. Pour the kidney beans into a salad bowl and sprinkle with the chopped onion and salt and pepper to taste. Add the sauce and toss well. Chill until ready to serve. Then add the shredded lettuce and toss. Serve immediately.

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