Kidney Bean Salad
This deliciously simple Red Kidney Bean Salad is perfect for a quick lunch, side dish for dinner, picnic in the park, or backyard BBQ. Easily doubled or tripled for a crowd. And it only gets better as it sits, so it's the perfect make-ahead dish. Ready in just 15 minutes!
- 2 cans (15 ounces each) kidney beans drained and rinsed (or 3.5 cups cooked kidney beans)
- 1 English cucumber diced (about 1 ½ cups)
- 4 radishes diced (about ¾ cup)
- ¼ - ½ of a medium red onion diced (about ¾ cup)
- ½ cup fresh parsley chopped
- ¼ cup apple cider vinegar
- 1 teaspoon pure maple syrup use 2 teaspoons if you like it sweeter
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Add kidney beans, cucumber, radishes, red onion, parsley, salt and pepper to a medium mixing bowl.
In a small bowl, whisk together the vinegar, pure maple syrup and oil.
Pour the dressing over the salad ingredients and toss well to combine.
Eat immediately or cover and refrigerate. It only gets better as it sits!
~ Drain and rinse the canned kidney beans well. Or try chickpeas, black beans, cannellini beans or navy beans instead.
~ Chop the cucumbers and radishes into bite size pieces about the same size as the kidney beans.
~ Use fresh parsley, not dried! Or try cilantro for a different spin.
~ This kidney bean salad gets better as it sits, making it the perfect make-ahead meal prep dish.
~ For an oil-free option, skip the dressing and use a squeeze of fresh lemon juice, salt and pepper.
Store this kidney bean salad in an air-tight container in the fridge for 3 to 5 days.
I do not recommend freezing this salad.
Calories: 209kcal | Carbohydrates: 23g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 226mg | Potassium: 559mg | Fiber: 7g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 18.2mg | Calcium: 80mg | Iron: 2.3mg