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.
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| Kidney bean salad + tzatziki + crackers + hummus + carrots = my typical lunch |
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
Just made this, and its so good. Perfect for hot weather. Thank you so much!
ReplyDeleteI added balsalmic vinegar, pink salt, and put into the freezer to get it good and cold. Was very good.
ReplyDeleteI use balsamic vinegar in mine too and mixed beans. Delicious!
DeleteHow much vinegar did you use?
DeleteHow 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.
ReplyDeleteI've been making this for yrs..One can kidney beans,1/4 cup pickle relish,1/3cup green onion,1/3 cup celery,about 1/2cup off mayo. Thats the way my mom made it. I'm going to try it with the balsamic vinegar,and no pickel.
DeleteAdd olive oil, a T sesame seed oil and balsamic vinegar - no mayo. Just try it.
DeleteHow much olive oil and balsamic vinegar?
DeleteSounds 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.
ReplyDeleteAnonymous, 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.
DeleteBTW, I will be trying this salad soon!
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.
DeleteIf you are using your phone, copy and paste to your “notes” app. Then it is easy and straight forward to print from there. Do it all the time and it works well for me. Good luck.
DeleteThanks so much for the hint to copy and paste on my phone to NOTES! Didn't know I could do that and it helps while shopping for ingredients!
DeleteThank you from me, Lisette, as well. I don’t have Microsoft Office, so printing from Notes is a big win!!
DeleteI 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.
ReplyDeleteI 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.
ReplyDeleteI haven't made this yet, but.. plan on it. I will use cilantro in place of the parsley.
DeleteGreat idea! I would like some white rice in it
DeleteMy husband can’t stand red or green bell peppers so I am doomed to live without them.
DeleteYou can fix this! Make up the recipe like he likes it, then take out the amount you will eat. Add what you like to yours and share the dressing. Yes????
Deletehow about substituting black beans instead of the kidney beans?
ReplyDeletemmm sounds good!! maybe even both?
DeleteI use kidney beans, black beans and chick peas. It's a great flavor combo with all those veggies. And I also have used creamy italian dressing ilo the oil.
DeleteHi,
ReplyDeleteHealthline.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
Wtf. Just eat it. It’s healthy. 🤣
DeleteOh brother!
DeleteI like to make a standard 4 bean salad with Garbanzo, green, kidney, black with onions, bells & vinegar w/lots of spices. I have balsamic, never thot to use it or lemon. I’ll try that next time. I made a huge bowl & froze half of it. Ate it all up in abt 2 months time. Perfect to add to salads.
DeleteI 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.
ReplyDeleteI placed the salad on a bed of baby kale greens and added some chopped apple.
ReplyDeleteWow!
I added quinoa and used one lemon and one lime for the juice...outstanding!
ReplyDeleteThis 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.
ReplyDeleteAll:
ReplyDeleteDownload 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.
add some fresh mango. thank me later ;-)
ReplyDeleteTry a bit of cumin in with the olive oil lemon and the cilantro
ReplyDeleteI can't wait to try this salad it looks refreshing and delicious, YUM!
ReplyDeleteI add salad olives and some of the olive juice, even chick peas and different beans. Can't mess this up and it keeps for 3 weeks in an air tight fridge container. Have been making bean salads for decades.!!
ReplyDeleteI can’t wait to make this. It’s a Mediterranean style salad. You can have this in any kind of weather. Thanks for this recipe.
ReplyDeleteSounds great! I used dried kidney beans added carrot/celery/cuke...absolutely delicious! Thanks!
ReplyDeleteHello , made this with the kidney beans , black beans , and chick peas and Italian dressing put parsley, red onion , garlic , tomatoes , basil , and cilantro fantastic.
ReplyDeleteThat’s another recipe
DeleteInstead of kidney beans, would cannellini beans work?
ReplyDeleteGreat recipe! I used cannellini beans instead of kidney beans. Delicious!
ReplyDeleteSome very good variations. I am going to make this salad.
ReplyDeleteWhen you say 3 cans of kidney beans what size do you mean 15oz—19oz? TIA
ReplyDelete