Kidney Bean Salad (Print View)

Protein-packed salad with kidney beans, crisp vegetables, and tangy vinaigrette ready in 15 minutes.

# What You'll 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 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

# Method:

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.

# Insider Tips:

01 -
  • It comes together in literally fifteen minutes with zero cooking required
  • The beans stay perfectly creamy while the crunch of fresh vegetables keeps every bite interesting
02 -
  • Dry the beans thoroughly after rinsing or your dressing will slide right off
  • The salad needs those thirty minutes of chilling time for the beans to soak up the vinaigrette
03 -
  • Use a glass bowl when marinating because metal can sometimes react with the vinegar and give off flavors
  • Let the salad sit at room temperature for about ten minutes before serving if it has been chilled for hours

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