🍽️ FittestMe.aiFoodsNutrients

Kidney Bean Salad Recipe

American · Salad · 15 min total

A bright, tangy kidney bean salad with crunchy vegetables and a zesty vinaigrette, perfect for a quick lunch or side dish.

Ingredients

• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine kidney beans, red bell pepper, cucumber, red onion, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.

Tips

• For extra flavor, add 1/4 cup crumbled feta cheese or diced avocado before serving.
• This salad keeps well in the refrigerator for up to 3 days.

More about Kidney bean salad →

AI estimate may be inaccurate · Terms