Kidney beans simmer slowly until perfectly tender, then soak up a warm vinaigrette of dijon mustard, lime juice, and cider vinegar whisked with olive oil, finished with crisp radishes, scallions, and fresh parsley.
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Combine beans with water and bring to over high heat. Add pinch of sea salt.
Lower heat and until beans are tender (about 45 to 60 minutes ). Drain beans.
Whisk together mustard, lime juice, apple cider vinegar, and salt. Slowly whisk in olive oil. Pour dressing over warm beans.
When beans have cooled, toss together with radishes, scallions and parsley.
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