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kidney bean salad recipe

Zesty Kidney Bean Salad

A vibrant, protein-packed kidney bean salad with colorful vegetables and a zesty lime dressing. Perfect as a side dish or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Protein Salads
Cuisine: Mexican
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 cups cooked kidney beans rinsed and drained if using canned
  • 1/2 cup red onion diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup corn kernels fresh or thawed if frozen
  • 1/4 cup fresh cilantro chopped
For the Dressing
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons olive oil extra virgin preferred
  • Salt and pepper to taste
Optional Add-ins
  • 1/2 avocado diced
  • 1/4 cup feta cheese crumbled
  • 1 jalapeño seeded and finely diced
  • 1 teaspoon ground cumin
  • 1 clove garlic minced
  • 1 tablespoon honey or maple syrup for slight sweetness

Equipment

  • Large mixing bowl
  • Small bowl for dressing
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk

Method
 

  1. Rinse and drain the kidney beans thoroughly under cold running water. Pat dry with paper towels if possible.
  2. In a large mixing bowl, combine the kidney beans, diced red onion, red bell pepper, corn kernels, and chopped cilantro.
  3. In a small separate bowl, whisk together the lime juice, olive oil, salt, and pepper until well emulsified. Add optional garlic and cumin if using.
  4. Pour the dressing over the bean mixture.
  5. Toss everything gently but thoroughly, being careful not to mash the beans.
  6. Taste and adjust the seasoning, adding more salt, pepper, or lime juice as needed.
  7. If using optional ingredients like avocado or feta cheese, fold them in gently at the very end.
  8. For best flavor, let the salad rest for at least 15-30 minutes before serving, or chill for a refreshing cold option.

Notes

  • This kidney bean salad tastes even better after sitting for a few hours as the flavors meld together.
  • For meal prep, store the dressing separately and combine just before serving.
  • To make this salad ahead, prepare all components but wait to add avocado until just before serving.
  • This recipe is naturally vegan if you omit the optional feta cheese.
  • For a complete protein meal, serve with quinoa or brown rice.