Kidney Bean Salad (Print version)

Vibrant protein-packed kidney bean salad with fresh 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.

# Expert advice:

01 -
  • It comes together in literally 15 minutes, no cooking required
  • The flavors actually get better after a day in the fridge
  • One bowl covers protein, vegetables, and satisfaction all at once
02 -
  • The salad tastes infinitely better after resting in the refrigerator for a few hours, so never rush this step if you can help it
  • Kidney beans can be surprisingly filling, making a smaller portion more satisfying than you might expect
03 -
  • If you are making this ahead, add the fresh herbs right before serving to keep them vibrant and perky
  • A splash of fresh lemon juice right before serving wakes up all the flavors and adds brightness

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