Kidney bean salad is a lovely, nourishing, and delicious bean salad, which I prepare with a homemade vinaigrette dressing.
Red kidney beans are a wonderful, healthy source of protein that you shouldn't miss incorporating into your diet.
Global Food Recipes
with Spices and Herbs
Free E-Book available for a limited time. Grab yours now and get instantly inspired!
You missed out!
TL;DR
These incredible, kidney-shaped, dark red/brown beans are a common sight all over the world. I love turning these healthy red beans into a kidney bean salad.
So good with a French mustard vinaigrette dressing! Kidney beans can be used in stews, wraps, curries, and even salads, such as in the kidney bean salad.
I like to use canned kidney beans to speed up things, but you can prepare the much more budget-friendly option by soaking dried beans in water over night and pressure cooking them.
📖 Recipe
Kidney Bean Salad with Vinaigrette Dressing
Ingredients
For the salad:
- 1 Cucumber diced
- 2 Tomato diced
- ½ medium Onion
- 3 cups Kidney Beans canned or cooked (*see Notes)
For the Vinaigrette Dressing:
- 1 Tablespoon Dijon Mustard
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper Ground
- 1 Tablespoon White Wine Vinegar
- 2 Tablespoon Oil
Instructions
- Prepare your veggies. Peel your cucumber if necessary (some cucumber types have a bitter flavor) and cut into dice-like size. Do the same with your clean tomato (optionally blanch and peel the tomato). Peel and cut your onion small too. Place all the ingredients into a bowl.1 Cucumber, 2 Tomato, ½ medium Onion
- If you use dried beans: Kidney beans should be soaked previously for 10-12 hours and then cooked for 3-4 whistles in the pressure cooker. Strain from water and let cool.If you use canned beans: Strain the beans.3 cups Kidney Beans
- Mix beans into the vegetables.
- Prepare the dressing by mixing the mustard paste with the salt, pepper, and vinegar first. Then add the oil and mix it well. I like to use a shaker to blend the ingredients well together. You can double the vinaigrette dressing too if you want a more juicy salad.
- Pour the vinaigrette over the mixed salad and serve cold.
Notes
Nutrition
Serving Ideas
This salad makes for an excellent BBQ or summer tailgating side dish.
It's healthier, easy, and quick to prep, making it a great last-minute salad, especially if you have canned beans in your pantry.
Another idea is to enjoy this salad with a simple meal. I like it with fried eggs (for example, fried quail eggs), and mashed potatoes or German fried potatoes.
Add some extra flavor by topping the salad with either freshly chopped chives or cilantro (depending on your flavor preference).
Storing
This kidney bean salad can be prepared in advance for an event. I like to make it a day before so that the beans get to marinate over night in the vinaigrette dressing.
The salad turns out much more flavor intense, and you get to prep to save time later on.
I don't recommend freezing this salad.
More Lentil and Bean Recipes
Comments
No Comments