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kidney-bean-salad-recipe

Kidney Bean Salad Recipe

A simple and nutritious kidney bean salad.
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Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 150 kcal

Equipment

  • Mixing bowl
  • Spoon

Ingredients:  

Main Ingredients

  • 2 cups Kidney beans cooked or canned, drained and rinsed
  • 1 cup Cherry tomatoes halved
  • 1/2 cup Red onion finely chopped
  • 1/4 cup Cilantro chopped
  • 2 tbsp Olive oil
  • 1 tbsp Lemon juice freshly squeezed
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper freshly ground

Instructions: 

  • In a large mixing bowl, combine the kidney beans, cherry tomatoes, red onion, and cilantro.
  • In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
  • Pour the dressing over the salad and toss to combine.
  • Serve immediately or refrigerate for later.

Notes:

This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

Nutrition value:

Calories: 150kcalCarbohydrates: 20gProtein: 7gFat: 5gSaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Keywords:

Keyword Kidney Bean Salad
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