Kidney Bean Salad (Print Version)

Protein-packed salad with kidney beans, fresh vegetables, and zesty 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

# Step-by-Step Guide:

01 - Place kidney beans, red onion, red bell pepper, cucumber, cherry tomatoes, and parsley in a large mixing bowl.
02 - Whisk olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper in a small bowl until fully emulsified.
03 - Pour dressing over salad mixture and toss gently until evenly coated.
04 - Refrigerate for at least 30 minutes before serving. Adjust salt and pepper to taste.

# Expert Suggestions:

01 -
  • No cooking required means your kitchen stays cool even on the hottest days
  • The combination comes together in under 15 minutes but tastes like you spent way more effort on it
02 -
  • The salad actually tastes better the next day, so don't be afraid to make it ahead and let it hang out in the fridge
  • Drain the beans really thoroughly, otherwise the dressing will slide right off instead of coating everything
03 -
  • Cut all your vegetables to roughly the same size so every forkful has a bit of everything
  • Use a glass bowl for marinating, since sometimes stainless steel can react with the acidic dressing

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