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
