Description
This Kidney Bean Salad boasts a delightful flavor with simple ingredients. Perfect for a quick dinner or a wholesome meal, it combines kidney beans, fresh veggies, and a zesty dressing that makes it a must-try for any food lover!
Ingredients
Scale
- 1 can (15 oz) kidney beans
- 1 cup cherry tomatoes
- 1 bell pepper (any color)
- ½ small red onion
- ¼ cup fresh parsley
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the vinaigrette by combining all ingredients in a glass jar with a lid and shaking until emulsified, or whisking in a bowl. Adjust to taste if necessary.
- In a salad bowl, combine the salad ingredients, excluding the parmesan. Pour the dressing over the ingredients and toss until everything is well combined. Gently fold in the shaved parmesan. You can also add more parmesan just before serving, if desired.
Notes
Feel free to add other toppings like avocado or nuts for extra flavor and texture.
For a vegan option, you can skip the parmesan or use a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg