Summertime Cabbage and Kidney Bean Salad

By Me

Serves a small army

Ingredients:

1/2 head green cabbage

2-3 teaspoons salt, divided

1/2 pound carrot

1 green bell pepper

2-3 scallions

1/4 cup (gently packed) cilantro leaves

1 15 ounce can kidney beans (or an equivalent amount of dried beans)

5 tablespoons orange juice

3 tablespoons cider vinegar

2 tablespoons olive oil

1/4 teaspoon red pepper flakes (optional)

2 oranges, peeled, and cut into membrane-free wedges

Method:

(If using dried beans, soak overnight and boil until softened through.  Drain and cool.)

Using a knife or a food processor, shred the cabbage into thin strips.  Put cabbage in a large bowl and toss with 1 teaspoon salt.  Let sit while preparing the remaining ingredients.

Finely chop the carrot, bell pepper, and scallion.  Add them to the bowl with the cabbage.  Coarsely chop the cilantro and add to the bowl.  Add the kidney beans and stir to combine.

In a small bowl, whisk together orange juice, cider vinegar, olive oil, remaining salt, and red pepper flakes if using.  Pour overvegetables and toss to evenly coat.  Arrange orange slices on top.  Serve immediately, or refrigerate overnight for even better flavor.

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