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–+ servings

Kidney Bean Salad

Say goodbye to boring side salads—this no-lettuce, flavor-loaded bean salad is here to steal the show (and maybe your leftovers). Packed with protein-rich kidney beans, crunchy veggies, fresh cilantro, and a punchy Dijon-lime vinaigrette, it’s the quick, no-cook recipe you’ll keep making "just one more time."
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Prep Time 15 minutes
Course Salad, Side Dish
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 can 15 oz kidney beans, drained and rinsed
  • ½ cup chopped English cucumber
  • 1 medium tomato chopped (about 1 cup)
  • 1 cup chopped red onion
  • 1 ¼ cups chopped fresh cilantro thick stems removed
  • Juice of 1 large lime or lemon about 3 tablespoons
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon minced garlic or garlic paste
  • 1 teaspoon ground sumac optional
  • Salt to taste
  • Black pepper to taste

Instructions

  • Prep the Veggies and Beans: Chop the cucumber, tomato, red onion, and cilantro. Place them in a large mixing bowl along with the drained kidney beans.
    ½ cup chopped English cucumber, 1 medium tomato, 1 cup chopped red onion, 1 ¼ cups chopped fresh cilantro, 1 can
  • Whisk the Vinaigrette: In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, garlic, and sumac (if using). Season with a pinch of salt and black pepper.
    Juice of 1 large lime or lemon, 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, ½ teaspoon minced garlic or garlic paste, 1 teaspoon ground sumac, Salt, Black pepper
  • Toss It All Together: Pour the vinaigrette over the salad and mix well until everything is evenly coated and glistening.
  • Let It Chill: Cover the bowl and refrigerate the salad for 30 to 60 minutes so the flavors can blend and get extra tasty.