Kidney Bean Salad (Printable View)

Protein-rich kidney beans paired with crisp vegetables in zesty vinaigrette. Ready in 15 minutes.

# Ingredient List:

01 - 2 cups kidney beans, drained and rinsed (about 1½ cans)

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

07 - 3 tbsp olive oil

08 - 2 tbsp red wine vinegar

09 - 1 tsp Dijon mustard

10 - 1 clove garlic, minced

11 - ½ tsp salt

12 - ¼ tsp black pepper

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.

01 -

This salad comes together in under 20 minutes with ingredients you probably already have in your pantry
The protein from kidney beans makes it substantial enough to stand alone as a meal but light enough not to weigh you down
Everything can be prepped ahead and the flavors actually deepen after a few hours in the refrigerator

02 -

Drain the beans really well and pat them dry if possible. Excess water will make the dressing separate and thin out
The salad keeps for up to 4 days in the refrigerator and the flavors continue to develop over time
If making ahead, add the fresh parsley right before serving so it stays vibrant and does not wilt

03 -

Use a fork to whisk the vinaigrette instead of a whisk, it emulsifies just as well and is easier to clean
If you have time, let the dressed salad sit at room temperature for 15 minutes before serving. The flavors bloom and the olive oil becomes more aromatic