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Warm Kidney Bean Salad

2 tablespoons olive oil
2 cups slivered onions
1 teaspoon dried oregano
1/4 cup cider vinegar or red wine vinegar
2 15-ounce cans red kidney beans, rinsed and drained
1 teaspoon coarse salt (kosher or sea salt), or to taste - optional
1 cup chopped Italian (flat-leaf) parsley
1/4 cup pimento-stuffed olives, sliced in half

Heat olive oil in a large pot over medium heat. Add onions; saute for 5 minutes. Add oregano, vinegar and beans. Cook over low heat until beans are warm.
Remove from heat and stir in salt, parsley and olives. Serve warm or at room temperature.

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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