Description
This Kidney Bean Salad is a delightful mix of flavors and textures, featuring fresh vegetables and a tangy vinaigrette. It’s a quick, healthy meal that can brighten up your lunch or dinner.
Ingredients
Scale
- 2 cups cooked kidney beans
- 1 cup diced fresh vegetables (bell peppers, cucumbers, and cherry tomatoes)
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Make the vinaigrette by combining all ingredients in a glass jar with a lid and shaking until emulsified, or whisking them in a jug or bowl until well blended.
- Assemble the salad by placing all salad ingredients (except for the parmesan) in a bowl.
- Pour the vinaigrette over the salad and toss until everything is well combined and coated.
- Add the shaved parmesan and lightly toss again.
- Serve with extra shaved parmesan on top, if desired.
Notes
Feel free to customize the vegetables based on your preferences.
Adjust the dressing ingredients according to your taste for a stronger flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg