KIDNEY BEAN SALAD RECIPE WITH EGG AND MAYO

KIDNEY BEAN SALAD RECIPE WITH EGG AND MAYO

A kidney bean salad is one of those classic sides that everyone loves. Whether it’s for a potluck, family gathering or those summer barbecues, a tasty kidney bean salad is always the perfect accompaniment. It’s the ideal mix of flavour and texture, with plenty of beans and fresh veg, plus it’s vegan, super easy to make and deliciously healthy!

KIDNEY BEAN SALAD RECIPE WITH EGG AND MAYO

Kickstart the party with this kidney bean salad featuring creamy lemon garlic dressing. Made using a handful of ingredients, this sweet and savoury dish requires minimal effort but is well worth the wait! Serve cold on a bed of fresh leafy greens, or with crusty bread, it’s sure to please a crowd.

Kidney Bean Salad Recipe

This kidney bean salad recipe is the perfect way to get your family’s healthy vegetable intake. With a mix of beans, fresh veggies and a delicious herb dressing, you can be sure that everyone will enjoy it! Not only is it a healthier alternative to traditional salads, but it’s also vegan, gluten free and full of great vitamins, minerals and proteins.

Ingredients

  • 1 can kidney beans, drained and rinsed
  • 1/3 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh parsley leaves, for garnish

Instructions

  1. In a large bowl, combine the kidney beans, red onion, celery, bell pepper and parsley. Mix together until all ingredients are well combined.
  2. In a separate bowl, whisk together the lemon juice, olive oil, garlic and Dijon mustard. Season to taste with salt and pepper.
  3. Add the dressing to the kidney bean mixture and stir until all of the ingredients are thoroughly coated.
  4. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving. Alternatively, you can let the salad marinate overnight for best flavour.
  5. To serve, top the salad with chopped parsley leaves, or serve as-is with your favourite side dish.

Frequently Asked Questions

  • Can I make this salad ahead of time? Absolutely! This salad can be made up to 24 hours in advance, making it the perfect make-ahead side dish.
  • Is this salad vegan? Yes, this kidney bean salad is totally vegan! It’s full of healthy plant-based ingredients, making it a great vegan-friendly option.
  • Can I make substitutions? Absolutely! You can swap out the kidney beans for any other type of canned bean, or you can use fresh or frozen vegetables instead of chopped bell peppers and celery. You can also tailor the dressing to your own tastes – feel free to use different spices, herbs and citrus juice for a fun twist.

Video Tutorial

This kidney bean salad is the perfect mix of healthy and tasty. If you want to step things up a notch, why not try adding some avocado for extra creaminess, or top with some chopped walnuts for a crunchy addition? For a handy kitchen tool that makes prepping and cooking so much easier, you need the OXO Good Grips Salad Spinner. This handy tool makes cleaning, prepping, and washing salad ingredients a breeze! It’s great for quickly spinning off the excess water, for salads that are crisp, clean and tasty.


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Kidney Bean Salad With Lemon Garlic Dressing – A Virtual Vegan

KIDNEY BEAN SALAD RECIPE WITH EGG AND MAYO

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