Red Kidney Bean Salad

Chopped protein salad in a serving bowl with a spoon dipped in and a small dish of chopped parsley nearby.

5 from 20 votes

Red Kidney Bean salad is a flavorful meal or side made with lentils, beans, chickpeas, and vegetables, tossed in a light and tangy dressing.

Course Lunch, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 289kcal

Author Yumna Jawad

Equipment

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