Mediterranean Red Kidney Bean Salad
This vibrant Mediterranean Red Kidney Bean Salad is packed with colorful veggies and protein-rich beans, making it a delicious and satisfying meal.
Equipment
- Large Mixing Bowl
Ingredients
Ingredients
- 1 can Kidney beans, drained and rinsed 15.5 oz (450 g)
- 1 can Chickpeas, drained and rinsed 15.5 oz (450 g)
- ½ small Red onion, diced
- 1.5 cups English cucumber, diced About ½ cucumber
- 1.5 cups Cherry tomatoes, halved
- ½ of a bell pepper Bell pepper, diced Of your choice
- ¼ cup Fresh basil, chopped
- ¼ cup Fresh parsley, chopped
Instructions
- Step 1: Prepare Your Ingredients - Gather all your ingredients and rinse the kidney beans and chickpeas thoroughly. Chop the red onion, cucumber, and bell pepper, and halve the cherry tomatoes.
- Step 2: Mix the Beans and Veggies - In a large bowl, combine the drained kidney beans and chickpeas. Add in the diced red onion, cucumber, cherry tomatoes, and bell pepper.
- Step 3: Add Fresh Herbs - Toss in the chopped basil and parsley to add freshness and flavor.
- Step 4: Dress Your Salad - Drizzle olive oil, lemon juice, salt, and pepper over the salad and toss gently to combine.
- Step 5: Chill and Serve - Let the salad sit in the fridge for at least 15 minutes before serving to allow the flavors to meld.
Notes
For added zing, mix in some lemon zest or a pinch of red pepper flakes. This salad is perfect for meal prep and can be stored in an airtight container in the refrigerator for up to 3 days.