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Rainbow Kidney Bean Salad

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A vibrant and delicious salad featuring colorful vegetables and hearty kidney beans, topped with a zesty dressing. Perfect for family dinners or potlucks.

Ingredients

Scale
  • 1 cup cooked red kidney beans
  • 1 cup chopped cucumber
  • 1 cup chopped bell peppers (red, yellow, green)
  • 1 cup chopped tomatoes
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh coriander leaves
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Prepare the beans: If using dried kidney beans, soak them overnight and cook until tender. If using canned beans, rinse and set aside.
  2. Chop the veggies: Dice the cucumber, bell peppers, tomatoes, and onion into bite-sized pieces.
  3. Mix it up: In a large mixing bowl, combine chopped veggies and kidney beans, tossing gently.
  4. Make the dressing: Whisk olive oil and lemon juice together, adding salt and pepper to taste.
  5. Combine and coat: Drizzle the dressing over the salad and toss until all ingredients are coated.
  6. Let it marinate: Allow the salad to sit for at least 15 minutes before serving.
  7. Serve it up: Toss gently before serving and enjoy!

Notes

This salad can be made ahead of time and stores well in the fridge. For best flavor, toss right before serving.

Nutrition

Keywords: salad, vegetarian, colorful salad, kidney beans, healthy recipe

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