Kidney Bean Salad (Printable)
Protein-packed kidney bean salad with crisp vegetables and tangy vinaigrette. Ready in 15 minutes.
# What You Need:
→ Beans & Legumes
01 - 2 cups kidney beans, drained and rinsed (about 1½ cans)
→ Vegetables
02 - 1 small red onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 cucumber, diced
05 - ½ cup cherry tomatoes, halved
06 - ¼ cup fresh parsley, chopped
→ Dressing
07 - 3 tablespoons olive oil
08 - 2 tablespoons red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 clove garlic, minced
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
# Directions:
01 - In a large mixing bowl, combine the kidney beans, red onion, red bell pepper, cucumber, cherry tomatoes, and parsley.
02 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to combine.
04 - Adjust seasoning to taste and chill for at least 30 minutes before serving for best flavor.
# Expert Suggestions:
01 -
- No cooking required, just chopping and mixing
- Gets even better after a day in the fridge
02 -
- The flavors need time to marry, so do not rush the chilling step
- Drain the beans thoroughly or the dressing will become watery
03 -
- Dice all vegetables to roughly the same size for the best texture
- Taste before serving and adjust the acid or salt as needed