Kidney Bean Salad (Printable)

Vibrant mix of kidney beans, fresh 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

# How-To Steps:

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 dressing gets better overnight, making it the perfect make ahead dish for busy weeks
  • Everything comes from pantry staples and whatever fresh vegetables you have on hand
02 -
  • The salad tastes significantly better after sitting for a few hours, so do not rush the chilling time
  • Drain the beans extremely well or the dressing will become watery and dilute all those bright flavors
03 -
  • Use a fork to mash a small handful of beans before mixing, which helps thicken the dressing naturally
  • Let the salad come to room temperature for about twenty minutes before serving for the best flavor

Go Back