Red Kidney Bean Salad
Red Kidney Bean salad is a flavorful meal or side made with lentils, beans, chickpeas, and vegetables, tossed in a light and tangy dressing.
Servings: 6 servings
Ingredients
- ½ cup uncooked green lentils
- 1 can chickpeas drained and rinsed
- 1 can kidney beans drained and rinsed
- 3 large carrots peeled and small diced
- 3 celery stalks small diced
- ½ red pepper chopped
- 2 tablespoons chopped fresh parsley for garnish
Dressing
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey mustard
- ½ teaspoon cumin
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the lentils according to package instructions until tender. Drain and set aside to cool.
- In a large bowl, whisk together the dressing ingredients until well combined: olive oil, apple cider vinegar, honey mustard, cumin, dill, salt, and pepper.
- Add the cooled cooked lentils, chickpeas, kidney beans, carrots, celery and red pepper on top of the vinaigrette and toss well to combine.
- Serve immediately or chill in the refrigerator until ready to serve.
Notes
Storage: Leftover kidney bean salad can be stored in an airtight container in the fridge for up to 4 days. To meal prep: store the veggies separately from the beans and dressing and combine before serving.
Tips:
- Drain and rinse the chickpeas and beans to remove as much salt and liquid as possible.
- Whisk dressing in the bottom of the bowl to avoid dirtying more dishes. Then add the rest of the ingredients.
- Cook lentils up to 7 days in advance. Lentils must be completely cooled before adding them to salad. Check out all the details on how to cook lentils properly.
- Avoid adding delicate ingredients early. If you're adding garnishes and topping like nuts, seeds, and fresh herbs - do so before serving to maintain texture and prevent wilting and sogginess.
Nutrition
Calories: 289kcal | Carbohydrates: 36g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 638mg | Potassium: 615mg | Fiber: 14g | Sugar: 4g | Vitamin A: 6464IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 4mg
QR code
Scan code to view the full recipe on your phone.
