If you’re looking for a great lunch idea that’s both healthy and delicious, this Healthy Kidney Bean Salad is just perfect. You can eat it on the go, and it’s even more delicious after it stays in the fridge for a few hours, but you can enjoy it immediately, too. This salad is so simple to make and quick to prepare. I especially love making it during the summer, but honestly, it’s a treat you can enjoy all year round.

Why Will You Love this Recipe?

Quick and Easy: It takes only 15 minutes to prepare, so it’s perfect when you’re short on time but still want something nutritious.
Healthy and Nutritious: Packed with protein-rich kidney beans and fresh veggies, it’s a wholesome meal that leaves you feeling satisfied.
Perfect for On-the-Go: This salad is great for lunch at work, picnics, or any time you’re on the move. Just pack it in a container, and you’re set.

Recipe Variations

Add More Veggies: Throw in some diced cucumber or cherry tomatoes for extra crunch and flavor. It makes the salad even more refreshing.
Spice It Up: If you like a little heat, add some chopped jalapeños or a dash of hot sauce. It gives the salad a nice kick.
Herb Twist: Mix in fresh herbs like cilantro or parsley. They add a burst of freshness and elevate the overall taste.

Tools You’ll Need

Salad Bowl: A large bowl to combine all your ingredients comfortably.
Knife and Cutting Board: Essential for chopping the vegetables.
Drainer

FAQ

Can I freeze it?

It’s not recommended to freeze this salad because fresh vegetables don’t freeze well. The texture would change once thawed.

How to store it?

Store the salad in an airtight container in the refrigerator. It keeps well for up to 3 days.

How long does it last?

When stored properly in the fridge, it will stay fresh for about 3 days. The flavors might even improve after the first day.

What to serve with it?

It’s perfect as a side dish with grilled chicken or fish. You can also enjoy it on its own as a light meal.

Is it suitable for every diet?

Yes, this salad is vegetarian, vegan, and gluten-free, making it suitable for most diets.

Can I make it ahead of time?

Absolutely! In fact, it tastes even better after sitting in the fridge for a few hours as the flavors meld together.

Other Recipes You’ll Love

Healthy Kidney Bean Salad

Author: Laura Bais

This Healthy Kidney Bean Salad is a delightful and easy recipe that’s perfect for any occasion. Give it a try—you’ll love how refreshing and satisfying it is! It’s especially great for summer days but enjoyable all year round. So why not make it for your next meal? You won’t be disappointed!

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Prep Time 15

Total Time 15

Course Salad, Side Dish

Cuisine Mexican

Servings servings

Equipment

Ingredients

16 ounces canned kidney beans drained and rinsed
1 large carrot
1 red bell pepper
1/2 yellow onion
5 ounces corn kernels drained
3 tablespoons apple cider vinegar
3 tablespoons sunflower or pumpkin seed oil
2/3 teaspoon salt
Pepper to taste

Instructions

Drain and rinse the canned kidney beans and corn kernels.
Grate the large carrot.
Clean and dice the red bell pepper.
Finely chop the yellow onion.
In a large mixing bowl, combine the kidney beans, corn, grated carrot, red bell pepper, and onion.
In a small bowl, whisk together the apple cider vinegar, sunflower or pumpkin seed oil, salt, and pepper.
Pour the dressing over the salad ingredients.
Mix everything well to ensure the dressing coats all the ingredients.
Let the salad sit in the refrigerator for about half an hour to allow the flavors to meld.
Serve the salad chilled as a side dish. Enjoy!

Notes

If you’re using a different type of vinegar, reduce the amount. It’s best to add a little at a time and adjust to your taste.

Keyword healthy salad, high protein salad, mexican kidney bean salad, refreshing salad, vegan salad