Kidney Bean Salad (Printable Version)
Vibrant kidney bean salad with crisp vegetables, fresh herbs, 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 Insights:
01 -
- It comes together in literally fifteen minutes, making it perfect for those evenings when you want something homemade but absolutely cannot deal with cooking
- The beans make it substantial enough to stand alone as a meal, while the crisp vegetables keep it feeling light and refreshing
02 -
- The salad actually tastes better the next day, so don't hesitate to make it ahead and let those flavors deepen overnight
- Pat your vegetables dry after chopping, especially the cucumber, or the dressing will become watered down and lose its punch
03 -
- Invest in good olive oil since it's one of the main flavors you'll actually taste
- Taste a bean before adding salt, since canned beans can vary wildly in sodium content