Kidney Bean Salad (Printable Version)

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

# What You 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

# How To Make It:

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 Suggestions:

01 -
  • The dressing ingredients are probably already in your pantry, making this an emergency lifesaver when unexpected guests arrive.
  • You can make it ahead and it actually tastes better after the flavors have time to mingle in the refrigerator.
  • Its one of those rare dishes that works as a side at a barbecue or as a complete meal on its own.
02 -
  • Do not skip the chilling time, as the beans need that time to marinate in the dressing.
  • The salad will keep for three days in the refrigerator, though the vegetables will soften slightly.
  • Drain the beans well or the dressing will become too thin and watery.
03 -
  • Taste the beans after rinsing to ensure they do not have any off flavors from the can.
  • Double the dressing if you plan to keep leftovers, as the beans absorb it quickly.

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