Description

This Kidney Bean Salad is packed with irresistible flavors and fresh ingredients, perfect for a quick lunch or dinner. It offers a healthy dose of protein, and with simple prep, it’s an ideal choice for anyone looking to enjoy homemade meals that are both refreshing and nutritious.

Ingredients

Scale

1 can (15 ounces) kidney beans, drained and rinsed
1 cup bell peppers, diced
½ cup red onion, finely chopped
1 cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon garlic powder
Salt and pepper to taste

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Instructions

Combine all vinaigrette ingredients in a glass jar with a lid, then shake until emulsified or whisk in a bowl until blended.
Place salad ingredients in a bowl, pour the dressing over, and toss until well combined.
Add shaved parmesan and lightly toss again. Optionally, top with extra parmesan when serving.

Notes

Feel free to customize your salad by adding other vegetables like bell peppers or olives.
Adjust the vinaigrette ingredients according to your taste preferences.

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 8g
Cholesterol: 5mg