Ingredients: 1-19 oz can white kidney beans 1/4 cup extra virgin olive oil 2 tbsp wine vinegar 1 tsp Dijon mustard 1 garlic clove, minced 1 tsp dried parsley 3 tbsp chopped walnuts 7 oz (175 g) blue cheese, lightly crumbled Salt and fresh black pepper Directions:Rinse kidney beans with cold water in a strainer, Microwave the beans until just warm, approx 1-minute on med-high heat. Stir and set aside. Mix the oil, vinegar, mustard, and garlic in a small bowl. Add salt and pepper. Pour the dressing mixture over the beans. Add parsley and walnuts. Gently mix the blue cheese into the salad. Serve at room temperature. |