Kidney Bean Salad (Printable)

Protein-packed kidney bean salad with 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

# 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 Tips:

01 -
  • Everything comes from pantry staples and whatever vegetables are languishing in your crisper drawer
  • The flavors actually get better after a day in the fridge, making it perfect for grab and go lunches
02 -
  • Rinse those beans thoroughly until the water runs completely clear, or your salad will have a strange tinny aftertaste
  • The thirty minute chill time is essential, but this salad keeps beautifully for three to four days in the fridge
03 -
  • Let your vegetables come to room temperature before tossing with the dressing for better absorption
  • A squeeze of fresh lemon juice right before serving wakes everything up beautifully

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