Kidney Bean Salad
This vegan-friendly, simple, and nutritious red kidney bean salad is dressed with a deliciously tangy Mediterranean-inspired vinaigrette.
Ingredients
- 1 can (15.5 oz) (450 g) kidney beans drained and rinsed
- 1 can (15.5 oz) (450 g) chickpeas drained and rinsed
- ½ small red onion diced
- ½ English cucumber diced (about 1 ½ cups)
- 1 ½ cups cherry tomatoes halved
- ½ bell pepper color of choice, diced
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
For the Dressing:
- ¼ cup (60 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1 clove garlic minced
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- In a large bowl, whisk together lemon juice, olive oil, oregano, salt, black pepper, and minced garlic to create the dressing.
- To the same bowl, add the kidney beans, chickpeas, cucumber, cherry tomatoes, bell pepper, fresh basil, and parsley to the bowl.
- Gently stir the ingredients to make sure they are evenly coated with the dressing.
- Taste the salad and adjust the seasoning as needed.
Notes
- Use fresh, high-quality ingredients. Since we're not cooking anything in this salad, all of the ingredients must be delicious and fresh to start with. This will mean that you can keep the salad for longer in the refrigerator as well.
- Add cheese. If you don't need this salad to be vegan, try adding crumbled feta, goat cheese, or shredded cheddar.
- For added sweetness, you can add 1 teaspoon of honey or maple syrup to the dressing. As written, this recipe is free from any added sugar, but it doesn't need to be.
- Change up the vegetables. This salad will be delicious with any fresh salad veggies you have on hand. You can also swap out the kidney and garbanzo beans for others, such as butter beans or cannellini beans.
- If you'd like to use dry beans, simply cook them using your favorite method first. You'll need about 1 cup of dried beans in total to equal the two cans of beans needed for this recipe.
- To Store: Keep the salad in an airtight container for 2-3 days. For slightly longer storage, keep the salad and dressing stored separately, and dress the salad just before serving.
Nutrition
Calories: 313kcal | Carbohydrates: 42g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 401mg | Potassium: 689mg | Fiber: 12g | Sugar: 6g | Vitamin A: 806IU | Vitamin C: 30mg | Calcium: 77mg | Iron: 5mg
Find it online: https://littlesunnykitchen.com/kidney-bean-salad/