Kidney Bean Salad
Looking for a healthy, tangy bean salad recipe? Try this oil-free red kidney bean salad loaded with vegetables and dressed in a tangy red vinaigrette. Great for dinner, a side dish, or for a potluck or barbeque. Simple to make and delicious!
Servings: 8 servings
Calories: 153kcal
Ingredients
Red Kidney Bean Salad
- 30 ounces kidney beans drained and rinsed (2 cans)
- 3 stalks celery diced
- 1 red bell pepper diced
- ½ cup red onion diced
- ½ English cucumber deseeded and diced
- ¼ cup parsley chopped
- 2 Tablespoons dill chopped
- 1 handful microgreens garnish
Bean Salad Dressing
- ½ lemon juiced and zested
- 2 Tablespoons red wine vinegar
- 2 Tablespoons dijon mustard
- 1 Tablespoon water
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground pepper
- Salt to taste
Instructions
- Rinse and drain kidney beans and place them in the base of a large bowl.
- Deseed cucumbers and dice.
- Dice other vegetables and herbs.
- Add all the vegetables and herbs to the bowl.
- In a small bowl or measuring cup, whisk all the dressing ingredients together.
- Taste for salt preference; add accordingly to taste.
- Pour the dressing over the salad and stir to combine.
- Cover the salad and place in the refrigerator for a few hours before serving.
- Stir again before servings and add optional microgreens as garnish.
Notes
- Red onion is the best choice for a kidney bean salad. But, Pickled Red Onions give the salad a deeper acidic flavor.
- Dice the vegetables in small, similar-sized pieces to make them easier to eat and for presentation. I use a vegetable chopper.
- Using a colander to rinse canned beans is a quick way to drain and rinse.
- If you have difficulty digesting beans, add some kombu when cooking the beans, or add a piece to the salad to reduce gas and bloating.
- If you drain canned beans as often as I do, consider buying a can strainer.
- Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.
- Store the salad in the refrigerator for up to 4 days.
- To add more beans to your diet, try Chickpea Quinoa Salad, Curried Pinto Beans, or the Three Bean Salad Recipe.
Nutrition
Calories: 153kcal | Carbohydrates: 28g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 59mg | Potassium: 568mg | Fiber: 9g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 4mg