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."
Equipment
- Cutting board
- Knife
- Mixing bowl
- Small bowl
- Measuring cups
- Measuring spoons
- Spoon or salad tongs
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.