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Kidney Bean Salad

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This fresh kidney bean salad is packed with protein-rich beans, crisp cucumber, herbs, and a bright lemon dressing. It’s quick to prepare and perfect as a light lunch, side dish, or meal prep option.

Ingredients

  • 1½ cups kidney beans, drained and rinsed
  • 1½ cups chickpeas, drained and rinsed
  • 1 medium cucumber, diced
  • ½ medium sweet white or red onion, finely chopped
  • 1 cup flat leaf parsley, chopped or torn
  • 5 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 small cloves garlic, minced or grated
  • 1 to 2 teaspoons white or cane sugar
  • ½ teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Drain and rinse the kidney beans and chickpeas, then add them to a large salad bowl.
  2. Add the diced cucumber, chopped onion, and parsley to the bowl.
  3. In a small bowl or jar, whisk together the lemon juice, olive oil, garlic, sugar, salt, and black pepper until well combined.
  4. Pour the dressing over the salad and toss thoroughly to coat.
  5. Let the salad rest for 15 to 20 minutes before serving so the flavors can meld together.

Notes

  • For an oil-free version, replace the olive oil with aquafaba from the chickpea can.
  • Cilantro can be used instead of parsley for a different flavor profile.
  • This salad keeps well in the refrigerator for up to 3 days.
  • Serve chilled or at room temperature.

Nutrition

Find it online: https://yumfamilyrecipes.com/kidney-bean-salad/