Sunday, December 11, 2011

Mediterranean Inspired Kidney Bean Salad

Good news, my kitchen is almost done! Everything is in working order except for the disposal, oven and stove! After absent-mindedly grocery shopping to restock the kitchen, I came home and decided to make one of my favorite go-to dishes, kidney bean salad. When I was at the store, I just bought a few basics and veggies to hold me over until my kitchen was complete. I normally prefer red onion in this dish, but all I bought was yellow, so I substituted. This salad is delicious and makes a great lunch. I love the lemon and parsley, it always reminds me of tabouli.







Ingredients

3 cans of kidney beans
1 red bell pepper - diced
1 yellow bell pepper - diced
1/2 red onion - diced
1 small bunch of parsley - chopped
2 lemons - juiced
1 tbs olive oil
salt to taste

1. Start off with draining and rinsing the kidney beans, then toss them in a bowl or tupperware.
2. Mix in your diced bell peppers, onion, and parsley. 
3. Drizzle the olive oil and mix well.
4. Add desired amount of lemon. I love lemon so I will use two or more lemons.
5. Salt to taste.

This recipe is extremely easy and very hard to mess up. You can always add and subtract ingredients, its all up to your preference. When I am making a big batch for a party I will add orange and green bell peppers to make it really colorful. It really doesn't matter what color bell peppers you use. I also add fresh minced garlic sometimes.
Kidney bean salad + tzatziki + crackers + hummus + carrots = my typical lunch
Nutritional Information:
This recipe has approximately 10 servings (the picture above is a little more than half of a serving)
Per serving (approximately 120 grams)
128 calories
1.4 grams of fat
3 grams of protein

17 comments:

Karina Larsen said...

Just made this, and its so good. Perfect for hot weather. Thank you so much!

Anonymous said...

I added balsalmic vinegar, pink salt, and put into the freezer to get it good and cold. Was very good.

Anonymous said...

How long will it keep in the fridge? It sounds awesomely delicious; but I'd be the only one to eat it :( I'd probably 1/3 the recipe if I was going to make it, unless it stores for a ridiculously long period of time.

Anonymous said...

Sounds so good but can you please not have a dark background, makes it use up so much ink when printing recipes. Keep up the good work.

Anonymous said...

Anonymous, just left click the cursor over the the beginning of the recipe, then drag it until you have all of it. Right click over the highlighted text, choose 'copy', then open your email to 'compose' or go to 'office' or some other program, then right click again, choose 'print'. That should give you just the text. Add a link to the page if you want to look at the picture later.
BTW, I will be trying this salad soon!

Debee said...

I made this tonight and it is DELICIOUS! I did add one rib of celery, chopped and about a teaspoon or so of minced garlic! I think it is going to be even better tomorrow after the flavors blend together. I also think I will try a dollop of plain Greek Yogurt on the bowlful I am taking to work for lunch tomorrow and eat it wish some pita chips on the side.

Anonymous said...

I love salads like this one. I don't like green bell peppers as they don't agree with me, so the ability to substitute is great.

Anonymous said...

I haven't made this yet, but.. plan on it. I will use cilantro in place of the parsley.

Anonymous said...

how about substituting black beans instead of the kidney beans?

maggie.danhakl@healthline.com said...

Hi,

Healthline.com recently launched a free interactive "Human Body Maps" tool. I thought your readers would be interested in our body map of the kidney: http://www.healthline.com/human-body-maps/kidney

It would be much appreciated if you could include this tool on http://delectablyhealthy.blogspot.com/2011/12/mediterranean-inspired-kidney-bean.html and / or share with friends and followers. Please let me know if you have any questions.


Thank you in advance.
Warm Regards,

Maggie Danhakl- Assistant Marketing Manager
p: 415-281-3124 f: 415-281-3199

Healthline Networks, Inc. * Connect to Better Health
660 Third Street, San Francisco, CA 94107 www.healthline.com

Anonymous said...

Highlight the recipe, press CTRL+P (hold control and press the p button) when the print menu comes up, press the button by "selection" and print.

Carrie said...

I enjoyed this salad! The next time I made it I cut down to two cans of kidney beans and added 1 cup of cooked quinoa. That was also good, it was great to make on Sunday night and eat for lunches all week.

Anonymous said...

I placed the salad on a bed of baby kale greens and added some chopped apple.
Wow!

Anonymous said...

I added quinoa and used one lemon and one lime for the juice...outstanding!

Anonymous said...

This is a wonderful salad and makes a meal. My great aunt used to make a similar version by adding hard boiled egg, celery, cubed cheddar cheese, and some mayo.

Bob Wegman said...

All:

Download Evernote and you can save all of these great recipes into a Recipe Noteook that is searchable. Awesome tool and it can strip only the text of a recipe if you want it to.

Anonymous said...

add some fresh mango. thank me later ;-)