Kidney Bean Salad

We love this kidney bean salad! The protein-packed beans are combined with green beans, celery, and Parmesan, then tossed with a flavorful vinaigrette. So simple and delicious and customizable.

Prep Time5

Cook Time10

Total Time15

Course: Salad

Cuisine: Italian, Mediterranean

Keyword: Kidney bean salad

Servings:

Calories: 325kcal

Author: Katia

Ingredients

Vinaigrette

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

Kidney bean salad

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: Combine all of the ingredients in a glass jar with lid and shake until emulsified or whisk them in jug or a bowl. Taste and make sure to adjust the dressing to your liking if needed.
Assemble the salad: place the salad ingredients in a salad bowl (except the parmesan), pour the dressing over and toss until well combined and coated. Add the shaved parmesan and lightly toss again. Finish with extra shaved parmesan when it's time to serve if you wish. Enjoy.

Notes

Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition