Description
A quick and nutritious kidney bean salad perfect for busy weeknights, combining creamy dressing with hearty beans and fresh vegetables.
Ingredients
Scale
- 1 can kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 bell pepper, diced
- 1 cucumber, diced
- 1/2 red onion, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil (extra virgin recommended)
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Combine kidney beans, black beans, chickpeas, bell pepper, cucumber, red onion, and parsley in a large bowl.
- Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a separate small bowl until smooth.
- Pour dressing over the salad and toss gently to combine.
- Taste and adjust seasoning as needed.
- Serve immediately or refrigerate to allow flavors to meld.
Notes
Chill for about 30 minutes before serving to enhance flavors. Avoid over-dressing your salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg