Kidney Bean Salad (Printable)

Protein-rich kidney beans paired with crisp vegetables in zesty vinaigrette

# 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 Hints:

01 -
  • It comes together in fifteen minutes flat but tastes like you put way more thought into it
  • The flavors actually get better after sitting in the fridge, making it perfect for meal prep
02 -
  • Taste the salad again after chilling because the beans absorb seasoning and might need more salt
  • This keeps for three days in the refrigerator and actually tastes better on day two
03 -
  • Use a microplane to grate the garlic instead of mincing for a smoother dressing
  • Let the salad come to room temperature before serving for the brightest flavor

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