Are you tired of boring, bland salads that leave you unsatisfied? Get ready to tantalize your taste buds with this incredibly easy and vibrant Kidney Bean Salad that comes together in just 10 minutes! Packed with fresh herbs, crunchy vegetables, and a zesty dressing, this vegan-friendly dish is about to become your new go-to recipe for a quick, nutritious, and absolutely delicious meal that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can kidney beans, drained and rinsed
- 1/2 cup red onion, diced
- 1/2 cup bell pepper, diced
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Open the can of kidney beans and pour into a colander. Rinse thoroughly under cold running water to remove excess sodium and canning liquid. Gently shake to drain completely.
- Prepare the fresh vegetables by washing the bell pepper and red onion. Use a sharp knife to dice the red onion into small, uniform pieces approximately 1/4 inch in size.
- Cut the bell pepper into similar sized small dice, ensuring pieces are consistent for even distribution in the salad.
- Wash the fresh herbs - cilantro and parsley - and pat dry with paper towels. Chop the herbs finely, discarding any tough stems.
- In a medium mixing bowl, combine the drained kidney beans, diced red onion, diced bell pepper, chopped cilantro, and chopped parsley.
- In a separate small bowl, whisk together olive oil, lemon juice, salt, and freshly ground black pepper to create the dressing.
- Pour the dressing over the bean and vegetable mixture, gently tossing to ensure all ingredients are evenly coated.
- Cover the salad and refrigerate for 15-30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature.
Tips
- Rinse the kidney beans thoroughly to remove excess sodium and improve the overall flavor of the salad.
- Dice your vegetables uniformly to ensure even distribution and a consistent texture in every bite.
- Let the salad sit in the refrigerator for at least 15-30 minutes before serving to allow the flavors to meld together and intensify.
- For extra freshness, use freshly chopped herbs and squeeze the lemon juice just before making the dressing.
- Feel free to customize the salad by adding other ingredients like diced cucumber, cherry tomatoes, or a sprinkle of feta cheese for additional flavor and texture.
- If you prefer a spicier version, add a pinch of red pepper flakes or a few drops of hot sauce to the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days, making it perfect for meal prep.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
