Kidney Bean Salad (Printable Version)

Vibrant mix of kidney beans, crisp vegetables, and tangy vinaigrette. Ready in 15 minutes.

# Ingredient List:

→ 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:

01 - Place kidney beans, red onion, red bell pepper, cucumber, cherry tomatoes, and parsley in a large mixing bowl.
02 - Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper in a small bowl until fully emulsified.
03 - Pour dressing over vegetable and bean mixture. Toss gently to coat all ingredients evenly.
04 - Season to taste with additional salt and pepper if needed. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • It actually gets better after a day in the fridge, making it perfect for meal prep
  • The dressing comes together in seconds but tastes like something from a fancy restaurant
02 -
  • I learned the hard way that rushing the chilling time makes a huge difference, so plan ahead
  • Red onion can be overwhelming if the pieces are too big, so chop it finer than you think you need to
03 -
  • Taste the dressing before tossing it in, adjusting the acid or salt to your preference
  • If you have time, let the chopped onion sit in the dressing for 10 minutes before adding everything else

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