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kidney-bean-salad-recipe

Kidney Bean Salad Recipe

A simple and nutritious kidney bean salad, perfect for a quick lunch or side dish.
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Preparation Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Kidney Beans cooked or canned, drained and rinsed
  • 1 cup Cherry Tomatoes halved
  • ½ cup Red Onion finely chopped
  • ¼ cup Cilantro chopped
  • 2 tablespoon Olive Oil
  • 1 tablespoon Lemon Juice freshly squeezed
  • 1 teaspoon Salt or to taste
  • ½ teaspoon Black Pepper freshly ground

Instructions 

  1. In a large mixing bowl, combine the kidney beans, cherry tomatoes, red onion, and cilantro.
  2. Drizzle with olive oil and lemon juice. Season with salt and black pepper.
  3. Toss everything together until well combined. Adjust seasoning if needed.
  4. Serve immediately or chill in the refrigerator for 30 minutes before serving for a more refreshing taste.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 300mg | Potassium: 600mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 3mg

Keywords

Kidney Bean Salad
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