Kidney Bean Salad (Printable)

A vibrant, protein-packed dish featuring 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

# 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 -
  • You can throw it together in fifteen minutes flat with ingredients you probably already have in your pantry
  • The flavors actually get better after sitting in the fridge, making it perfect for meal prep or potlucks
02 -
  • The salad genuinely tastes better after chilling for at least thirty minutes, so do not rush this step if you can help it
  • Drain and rinse your beans extremely well to remove any canned taste and excess liquid that might make the dressing watery
03 -
  • Cut all your vegetables to roughly the same size so every forkful has the same satisfying texture
  • Let the salad come to room temperature for about ten minutes before serving if it has been chilling all day

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