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closeup of kidney bean salad in a wooden bowl
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4.25 from 4 votes

Kidney Bean Salad Recipe

Kidney bean salad is filling yet light, delicious and easy summer salad that you can make easily in minutes. This vegan and gluten free salad is super simple to make and one of my favorite light lunch or early dinner that I often make during hot summer days.
Keep this recipe as base and build your salad bowl by varying the seasonings and other ingredients. This dish is a great source of protein for those in plant based or vegetarian diet.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad
Cuisine: world
Keyword: kidney bean salad
Servings: 3
Author: Harini

Ingredients

  • 3/4 cup kidney beans 1.5 cups boiled
  • 1/2 cup onions chopped
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup bell peppers chopped
  • 1 tablespoon olive oil extra virgin
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • salt to taste

Instructions

  • Pick and rinse the kidney beans thoroughly. You can use any variety of it. I have used small ones here. Soak in plenty of water for 8-12 hours.
    Drain excess water and cook the beans until they turn soft
    cooked kidney bean in a colander
  • Add the cooked kidney beans to a large bowl. Add chopped onions.
    kidney beans and onions in a mixing bowl.
  • Next add the other vegetables and cilantro leaves.
    Vegetables and cooked kidney beans in a bowl for salad
  • Mix well.
    Making kidney bean salad recipe
  • Add 1 tablespoon extra virgin olive oil, 2 tablespoons lemon juice, 1/2 teaspoon black pepper, salt to taste and 1 teaspoon sugar. You can adjust salt and pepper to taste.
    dressing ingredients added to kidney bean salad
  • Stir and toss everything well together. Serve kidney bean salad as light lunch or a as side in any continental meal.
    closeup of kidney bean salad in a wooden bowl

Nutrition

Serving: 3servings