Zesty Kidney Bean Salad

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 4
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This Zesty Kidney Bean Salad is a quick and vibrant dish that's perfect for a light lunch or a refreshing side. Packed with fresh ingredients and a hint of spice, it brings a burst of flavor to any meal.

Ingredients for Zesty Kidney Bean Salad

Kidney beans are the heart of this salad, offering a hearty texture and lots of protein. The cherry tomatoes add a burst of sweetness and color. Red onion gives a sharp, tangy bite that balances the flavors. Cucumber brings a refreshing crunch, while fresh cilantro adds a citrusy, herbal note. Jalapeño provides a gentle heat without overpowering the other ingredients. The olive oil and lime juice dressing ties everything together with a smooth, zesty finish, and a hint of ground cumin adds warmth and depth.

Tips & Tricks

  • For extra flavor, let the salad sit overnight in the fridge — it tastes even better the next day!
  • If you're out of fresh lime, a tablespoon of lemon juice works as a substitute.
  • Want more crunch? Toss in some chopped bell pepper or radish slices.

Serving Suggestions

This salad is fantastic as a side for grilled chicken or fish. For a vegetarian option, serve it alongside a hearty grain like quinoa or brown rice. You can also scoop it up with tortilla chips for a fun appetizer.

Frequently Asked Questions

Can I use dried kidney beans instead of canned?
Yes, just be sure to cook them thoroughly first. You'll need about 3 cups of cooked beans.
How long will this salad keep in the fridge?
Stored in an airtight container, it should last for about 3-4 days.
Is there a way to make this salad less spicy?
Simply omit the jalapeño or replace it with a milder pepper like a bell pepper.

Zesty Kidney Bean Salad Recipe Walkthrough

Start by gathering all your ingredients so everything is within reach. Drain and rinse the kidney beans thoroughly. This ensures that the extra sodium from the canning liquid is washed away, leaving you with just the creamy beans.

Next, halve the cherry tomatoes and add them to a large bowl. Finely chop the red onion and dice the cucumber, then toss them in with the tomatoes. Add the chopped cilantro and minced jalapeño to the bowl as well. If you're sensitive to spice, you might want to start with half the jalapeño and add more to taste.

In a small bowl, whisk together the olive oil, lime juice, ground cumin, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning if necessary. Pour the dressing over the salad ingredients and gently toss to combine everything evenly.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time allows the flavors to meld beautifully. When you're ready to serve, give the salad another quick toss, taste, and adjust any seasonings if needed.

Why You'll Love This Recipe

  • Ready in just 15 minutes (plus chilling time).
  • Loaded with protein and fiber from kidney beans.
  • Bright, zesty flavors that wake up your palate.
  • Easy to customize based on what you have at home.

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

Step-by-step 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.

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