Kidney Bean Salad with Vegetables (Printable)

Protein-packed kidney bean salad with crisp vegetables 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

# Directions:

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 Advice:

01 -
  • The beans stay firm and satisfying even after marinating in the vinaigrette overnight
  • It travels beautifully and actually tastes better the next day
02 -
  • The refrigeration time is not optional, it transforms the dish completely
  • Adding salt while the salad chills helps the vegetables release their juices into the dressing
03 -
  • Rinse those beans really well to remove the metallic taste from the can
  • Let your vinaigrette sit for 5 minutes before tossing, the garlic flavor develops beautifully

Return