Kidney Bean Salad with Vegetables (Printable)

Protein-rich 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 Tips:

01 -
  • Everything comes together in one bowl, meaning minimal cleanup and maximum efficiency
  • The flavors actually improve after a few hours in the fridge, making it perfect for meal prep or picnics
02 -
  • Letting the salad sit for at least 30 minutes isn't a suggestion. The beans need time to marinate and absorb the vinaigrette.
  • Don't add avocado until right before serving. It will brown and get mushy in the acidic dressing.
03 -
  • Toast cumin seeds in a dry pan and crush them into the dressing for a warm, smoky variation
  • Add a handful of arugula for peppery bite and a different texture contrast

Go Back