Kidney Bean Salad (Printer-friendly)

Fresh kidney beans tossed with crisp vegetables in zesty vinaigrette. Ready in 15 minutes for a satisfying meal.

# 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 - Place kidney beans, red onion, red bell pepper, cucumber, cherry tomatoes, and parsley in a large mixing bowl and toss to distribute evenly.
02 - Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper in a small bowl until fully emulsified and smooth.
03 - Pour the vinaigrette over the vegetable and bean mixture. Gently toss until all ingredients are lightly coated.
04 - Taste and adjust seasoning if needed. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

# Expert Hints:

01 -
  • Its the kind of salad that actually keeps you full, thanks to all that protein from the beans
  • You can throw it together in fifteen minutes flat, but it tastes like you spent way more time on it
02 -
  • I learned the hard way that this salad tastes infinitely better after it has time to hang out in the fridge
  • The onions will mellow out as they marinate, so don't worry if they seem sharp at first
03 -
  • Use a microplane to grate the garlic into your dressing for a smoother texture without any harsh bites
  • Taste your beans before adding salt, especially if they're canned, as they can sometimes be quite salty already

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