Description
This Kidney Bean Salad is a delightful mix of hearty beans, crisp veggies, and a zesty dressing, making it a perfect healthy meal. Easy to prepare and full of flavor, it’s ideal for quick lunches or enjoyable dinners.
Ingredients
Scale
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon cider vinegar or lemon juice
- ¼ teaspoon grated garlic
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¾ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper
- 2 cans (14oz each) red kidney beans, rinsed and drained
- ¾ cup (about 2 ribs) sliced celery
- ¼ 2 tablespoons red onion or green onions, chopped or sliced
- 2 cups (7oz/200 gr) green beans, cooked and diced
- 2–3 tablespoons chopped fresh parsley
- ¼ cup shaved parmesan cheese, plus more if you like
Instructions
- Make the vinaigrette by combining all ingredients in a glass jar with a lid and shaking until emulsified. Alternatively, whisk them together in a bowl. Adjust dressing according to taste.
- Place the salad ingredients, excluding the parmesan, in a large salad bowl. Pour the vinaigrette over the salad and toss until well combined. Add the shaved parmesan and lightly toss again. Serve with additional shaved parmesan if desired.
Notes
Feel free to adjust the ingredients according to your taste preferences.
This salad tastes even better after a few hours in the fridge as the flavors meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 4g
- Sodium: 715mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 5mg