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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
Keyword: how to make kidney bean salad, kidney bean salad, kidney bean salad recipe
Servings: 4 servings
Calories: 236 kcal

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.

bean, chickpea, corn, diced cucumber, diced carrot, diced onion in a plate
2

Mix well.

step 1 How to make Kidney Bean Salad
3

Divide into smaller portions. Sprinkle chopped parsley on top. Serve with tortilla chips.

step 2 How to make Kidney Bean Salad

Nutrition

Serving: 1 serving | Calories: 236 kcal | Fat 12 g | Saturated Fat 2 g | Trans Fat 0 g | Polyunsaturated Fat 1 g | Monounsaturated Fat 5 g | Cholesterol 0 mg | Sodium 283 mg | Potassium 336 mg | Carbohydrate 28 g | Fiber 7 g | Sugar 3 g | Protein 6 g | Vitamin A 3765 IU | Vitamin C 9 mg | Calcium 0 mg | Iron 1 mg