The sharp bite of red wine vinegar gives balance to the earthy flavor of beans. Shallots, green onions, and fresh herbs bring a punch of brightness to this simple dish.
If you prefer to cook your own beans, substitute 3/4 cup dried kidney beans, soak them overnight in warm water with a pinch of baking soda, strain, and boil them in salted water until tender.
Serves 4 1 (13-ounce) can kidney beans, drained and rinsed
1 medium shallot, finely chopped
3 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/2 teaspoon fine sea salt
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil Dump the beans into a medium mixing bowl, and then stir in the shallot, green onions, parsley, salt, and red pepper flakes. Drizzle the vinegar and olive oil over the beans, and stir….