Kidney Bean Salad Vegetables Vinaigrette (Printable)

Vibrant protein-packed kidney bean salad with crisp vegetables and tangy vinaigrette. Ready in 15 minutes.

# What You Need:

→ Beans & Legumes

01 - 2 cups kidney beans, drained and rinsed (about 1½ cans)

→ Vegetables

02 - 1 small red onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 cucumber, diced
05 - ½ cup cherry tomatoes, halved
06 - ¼ cup fresh parsley, chopped

→ Dressing

07 - 3 tbsp olive oil
08 - 2 tbsp red wine vinegar
09 - 1 tsp Dijon mustard
10 - 1 clove garlic, minced
11 - ½ tsp salt
12 - ¼ tsp black pepper

# How-To:

01 - In a large mixing bowl, combine the kidney beans, red onion, red bell pepper, cucumber, cherry tomatoes, and parsley.
02 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to combine.
04 - Adjust seasoning to taste and chill for at least 30 minutes before serving for best flavor.

# Expert Tips:

01 -
  • It comes together in literally 15 minutes with ingredients you probably already have
  • The flavors somehow get better overnight, making it perfect for meal prep days
02 -
  • The salad needs at least 30 minutes in the fridge for the flavors to really meld together
  • Don't skip the chilling step, it's what transforms this from random ingredients to an actual dish
03 -
  • Use a jar with a lid to shake your dressing instead of whisking, it emulsifies faster and cleaner
  • If you're not serving this immediately, wait to add the salt until right before you eat it

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