Description
A tasty and filling kidney bean salad packed with protein, perfect for work lunches and easy meal prep.
Ingredients
Scale
- 1 can kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Combine the kidney beans, cherry tomatoes, cucumber, red onion, and feta cheese in a large bowl.
- Whisk together the olive oil, red wine vinegar, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to coat.
- Garnish with fresh parsley before serving.
- Serve immediately or refrigerate for flavors to meld.
Notes
Chill the salad for 30 minutes for improved flavor. Taste the feta before adding extra salt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg