Red Kidney Bean Salad
User Reviews
5
Red Kidney Bean Salad
Description
Red Kidney Bean Salad blends several legumes, including green lentils, chickpeas, and kidney beans, with fresh diced vegetables: carrots, celery, and red pepper. The dressing features olive oil, apple cider vinegar, honey mustard, cumin, dill, salt, and black pepper, which together create a well-rounded vinaigrette balancing acidity, sweetness, and aromatic spice. The lentils are cooked until tender and cooled before combining, ensuring a pleasant texture.
The salad offers a variety of textures, from the softness of the beans and lentils to the crispness of the vegetables. The cumin and dill add depth without overwhelming the freshness of the produce. Tossing all ingredients in the dressing just before serving or chilling allows the flavors to meld. The inclusion of parsley garnish adds a fresh herbal note.
This dish can be served as a light main meal or a side salad. It works well for meal prep with separate storage of dressing and vegetables to maintain texture. The salad keeps well refrigerated for up to four days, making it practical for lunches or picnics. Removing excess liquid from canned beans before mixing helps avoid sogginess.
For best results, drain and rinse canned beans thoroughly. Cooking lentils in advance and cooling them reduces meal prep time. Adding delicate garnishes or nuts just before serving maintains their texture and flavor integrity.
Ingredients
- ½ cup uncooked green lentils
- 1 chickpeas drained and rinsed, canned
- 1 Kidney Beans drained and rinsed, can
- 3 carrot peeled and small diced, large
- 3 celery small diced, stalks
- ½ red pepper chopped
- 2 tablespoons parsley for garnish, chopped, fresh
Dressing
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey mustard
- ½ teaspoon cumin
- ½ teaspoon dill dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the lentils according to package instructions until tender. Drain and set aside to cool.
- In a large bowl, whisk together the dressing ingredients until well combined: olive oil, apple cider vinegar, honey mustard, cumin, dill, salt, and pepper.
- Add the cooled cooked lentils, chickpeas, kidney beans, carrots, celery and red pepper on top of the vinaigrette and toss well to combine.
- Serve immediately or chill in the refrigerator until ready to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For meal prepping, keep the vegetables separate from the beans and dressing, combining before serving to preserve texture.
- Drain and rinse canned chickpeas and beans thoroughly to reduce excess salt and liquid.
- Whisk dressing in the bowl before adding ingredients to minimize dishwashing.
- Cook and fully cool lentils before adding to the salad for best texture.
- Add delicate garnishes such as nuts, seeds, or fresh herbs shortly before serving to avoid wilting or sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 638mg | 27% |
| Potassium | 615mg | 13% |
| Fiber | 14g | 56% |
| Sugar | 4g | 8% |
| Vitamin A | 6464IU | 129% |
| Vitamin C | 18mg | 20% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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