Kidney Bean Salad Vegetables Vinaigrette (Printable Version)

Colorful kidney bean salad with crisp vegetables in zesty vinaigrette. Ready in 15 minutes for light meals or sides.

# What You 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 tablespoons olive oil
08 - 2 tablespoons red wine vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 clove garlic, minced
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

# How to Make It:

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 Tips:

01 -
  • Ready in 15 minutes and actually gets better as it sits
  • The kind of salad that fills you up without weighing you down
02 -
  • Dont skip the chilling time—the beans need that time to soak up the dressing
  • This salad keeps for 3 days in the refrigerator and actually tastes better on day two
03 -
  • Use a paper towel to blot excess moisture from the cucumber after chopping
  • Let the salad come to room temperature for 15 minutes before serving leftover cold

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