Zesty Kidney Bean Salad

A vibrant kidney bean salad packed with fresh vegetables, zesty lime dressing, and a hint of spice, offering a refreshing and wholesome dish perfect for summer gatherings.

Prep time: 15 minutes
Cook time:
Serves: 4

Ingredients

2 cans kidney beans, drained and rinsed

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup cucumber, diced

1/4 cup fresh cilantro, chopped

1 jalapeño, seeded and minced

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon ground cumin

Salt and pepper to taste

Instructions

1. In a large bowl, combine the kidney beans, cherry tomatoes, red onion, cucumber, cilantro, and jalapeño.

2. In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper until well combined.

3. Pour the dressing over the salad ingredients and toss gently to coat evenly.

4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

5. Serve chilled, garnished with extra cilantro if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

This salad is best served cold; no reheating required.

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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.