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How to Make Kidney Bean Salad
Our kidney bean salad features a basic combination of legumes, fresh diced vegetables, and lemon juice dressing. It's simple but exceptional. Why not give this salad a try?
- prep TIME 10 mins
- total TIME 10 mins
Course: Side DishCuisine: Mediterranean
Servings: 4 servings
Calories: 236 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (14)
- 8 oz unsalted dark red kidney beans
- 4 oz canned chickpeas
- 3 oz carrot diced
- 2 oz cucumber diced
- 2 oz corn
- 1 oz onion diced
- 2 tbsp parsley minced
- 1 tbsp garlic
- 1/4 tsp cumin
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 oz tortilla chips
INSTRUCTIONS
1
In a large mixing bowl, combine 8 oz unsalted dark red kidney beans, 4 oz canned chickpeas, 2 oz corn, 3 oz diced carrot, 1 oz diced onion, 2 oz diced cucumber, 1 tbsp minced parsley, 1/4 tsp cumin, 1 tbsp garlic, 1 tbsp lemon juice, 2 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp pepper.
2
Mix well.
3
Divide into smaller portions. Sprinkle chopped parsley on top. Serve with tortilla chips.
Nutrition
Serving: 1 serving | Calories: 236kcal | Fat 12g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 5g | Sodium 283mg | Potassium 336mg | Carbohydrate 28g | Fiber 7g | Sugar 3g | Protein 6g | Vitamin A 3765IU | Vitamin C 9mg | Iron 1mg