Description
Enjoy the delightful Kidney Bean Salad, featuring a mix of vibrant veggies and a zesty dressing. It’s simple to prepare and packed with flavor, making it an excellent choice for a quick, healthy meal or a side dish.
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
- Prepare the vinaigrette by combining all ingredients in a glass jar with a lid and shaking until emulsified, or whisk them in a bowl. Adjust seasoning to taste if necessary.
- To assemble the salad, place all salad ingredients (except for the parmesan) in a bowl, pour the dressing over, and toss until everything is well combined. Add the shaved parmesan and toss lightly again. Serve with extra parmesan if desired.
Notes
For added crunch, include toasted nuts or seeds.
Feel free to customize with your favorite vegetables or herbs.
This salad can be made ahead and stored in the fridge for a couple of days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 5mg