Hearty Kidney Bean Salad

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 4
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Hearty Kidney Bean Salad is a vibrant and satisfying dish that's perfect for any occasion. With a mix of fresh veggies and a tangy vinaigrette, it's a refreshing option that can be enjoyed year-round.

Ingredients for Hearty Kidney Bean Salad

Kidney beans are the heart of this salad, providing protein and a creamy texture. Using canned beans makes this recipe quick and convenient. Red onion adds a sharp bite that balances the mildness of the beans. Green bell pepper gives crunch and a subtle sweetness. Cherry tomatoes bring juiciness and a slight tang. Parsley adds a fresh, herbaceous note that ties the salad together. The olive oil in the vinaigrette provides richness, while red wine vinegar adds the needed acidity. Dijon mustard lends a hint of spice and emulsifies the dressing. Lastly, a touch of garlic infuses the salad with aromatic depth.

Tips & Tricks

  • For a bit of heat, add a pinch of red pepper flakes to the vinaigrette.
  • Chill the salad for an hour if you prefer it cold; it enhances the flavors.
  • If you want a creamier texture, mash a small portion of the beans before mixing.

Serving Suggestions

This salad pairs wonderfully with grilled chicken or fish, making it a complete meal. It's also a great addition to a picnic spread or as a side dish at a barbecue. Serve it on a bed of greens for an extra layer of freshness.

Frequently Asked Questions

Can I use dried kidney beans?
Yes, just be sure to soak and cook them thoroughly before using in the salad.
How long will this salad keep?
Stored in an airtight container in the fridge, it should last up to 3-4 days.
Can I add other vegetables?
Absolutely! Cucumber or corn would be great additions for extra crunch and sweetness.

Hearty Kidney Bean Salad Recipe Walkthrough

Start by opening your cans of kidney beans, drain them, and give them a good rinse under cold water. This helps to get rid of any excess salt and that canned taste. Once they're ready, toss them into a large mixing bowl. Next, finely chop the red onion. Aim for small pieces so you get a bit in every bite without overpowering the salad. Add this to the bowl.

Dice the green bell pepper into small cubes—again, consistency is key for even flavor distribution. Halve your cherry tomatoes and add them to the mix. For the parsley, give it a rough chop and toss it into the bowl. This adds a fresh pop of color and flavor.

Now, grab a small bowl and whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Once you've got a smooth vinaigrette, pour it over the bean mixture. Use a large spoon to gently toss everything together, ensuring the dressing evenly coats all the ingredients.

Let your salad sit for about 15 minutes at room temperature before serving. This allows all the flavors to meld beautifully, creating a more cohesive dish.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy days.
  • Packed with protein from kidney beans, making it a filling option.
  • Bright flavors that meld beautifully with time.
  • Great for meal prep and stays fresh for days.

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

Step-by-step 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.

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