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–+ servings

Kidney Bean Salad

A refreshing and nutritious salad made with kidney beans, fresh vegetables, and a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 2 cups cooked kidney beans canned or boiled
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the cooked kidney beans, cherry tomatoes, cucumber, bell pepper, red onion, and parsley.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to coat. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

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