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kidney-bean-salad-recipe

Kidney Bean Salad Recipe

A refreshing and nutritious vegan kidney bean salad.
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Preparation Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Vegan
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Kidney Beans cooked or canned
  • 1 cup Cherry Tomatoes halved
  • 1 cup Cucumber diced
  • ¼ cup Red Onion finely chopped
  • 2 tablespoons Olive Oil
  • 1 tablespoon Lemon Juice freshly squeezed
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black Pepper freshly ground
  • ¼ cup Fresh Parsley chopped

Instructions 

  1. 1. In a large mixing bowl, combine the kidney beans, cherry tomatoes, cucumber, and red onion.
  2. 2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
  3. 3. Pour the dressing over the salad and toss to combine.
  4. 4. Garnish with chopped fresh parsley before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 600mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 3mg

Keywords

Kidney Bean Salad
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