Hearty Kidney Bean Salad
A timeless and hearty kidney bean salad featuring a medley of fresh vegetables and a tangy vinaigrette, perfect for any occasion.
Prep time: 15 minutesCook time: Serves: 4
Ingredients
2 cans (15 oz each) kidney beans, drained and rinsed
1 small red onion, finely chopped
1 green bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cup parsley, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. In a large bowl, combine kidney beans, red onion, green bell pepper, cherry tomatoes, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well blended.
3. Pour the vinaigrette over the bean mixture and toss gently to coat.
4. Allow the salad to sit at room temperature for 15 minutes before serving to let the flavors meld.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating
This salad is best served cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
