Kidney Bean Salad
This healthy Kidney Bean Salad is super easy to toss together! You'll love the combination of crunchy cucumbers, zesty red onion, and hearty beans. Top it with a simple dressing for the perfect potluck salad.
Servings: 4 servings
Calories: 413kcal
Ingredients
- 30 oz kidney beans 2 cans, drained and rinsed
- 1 cucumber
- 1 red onion small (or 1/2 of a lrg onion)
- 1/4 cup olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Open the cans of kidney beans over a colander in the sink. Rinse the beans with water and drain them. Add beans to a salad bowl.
- Wash a cucumber and peel it or not, depending on your preference. Slice in half and then into long spears (about 8 total). Chop spears into bite-sized pieces. Add cucumber to salad bowl.
- Cut stem off red onion and peel. Cut onion in half and slice again through the center. Turn onion and cut into long strips. Keeping onion together, slice into pieces. Add chopped onion to the bowl.
- Pour olive oil and balsamic vinegar into a liquid measuring cup. Whisk to blend into a dressing. Pour over salad.
- Sprinkle on salt and pepper and toss to coat veggies in dressing and seasonings. Now it's ready to serve!
Video
Notes
- You can chop up an entire small red onion or half of a large one
- Season this salad to taste. Add any more seasonings you love
- Salad can be prepped in advance, keep for up to 2-3 days in the fridge
Nutrition
Serving: 1g | Calories: 413kcal | Carbohydrates: 53g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 299mg | Potassium: 1005mg | Fiber: 17g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 7mg