This kidney bean salad with bell pepper and fresh parsley is perfect for a light lunch or a healthy side dish for dinner. It’s packed with flavor and healthy ingredients and it can be customized to your liking by adding other vegetables or spices.
Why This Recipe Works
This kidney bean salad is a staple in our house in spring and summer. It’s a vibrant and delicious combination of fresh and healthy ingredients. I absolutely love this salad with kidney beans, juicy cherry tomatoes, crunchy cucumber, and colorful bell peppers.
The salad is topped of with creamy vegan feta cheese and sweet corn kernels, adding a satisfying texture and flavor to each bite.
The kidney beans are a great source of plant-based protein and fiber, while the tomatoes and bell peppers are loaded with vitamins and antioxidants. The crisp cucumbers add a refreshing crunch, and the corn adds a touch of sweetness to balance out the flavors.
A simple dressing of olive oil and lemon juice brings out the natural flavors of the ingredients and creates a delicious and tangy taste. Just chop up the veggies and the vegan feta, mix in a large bowl, and toss everything with the dressing.
This salad is perfect for a light lunch or a healthy side dish for dinner. I also love to make it for potlucks and BBQs!
Ingredients & Substitutions
- Bell Pepper – I used a yellow, red, and green bell pepper. But you can use whatever color you like best.
- Red Onion
- Cherry Tomatoes – you could use larger tomatoes and cut them into cubes. However, cherry tomatoes are more aromatic.
- Kidney Beans – I used canned kidney beans. You could also use dry kidney beans and cook them in an Instant Pot.
- Corn – frozen or canned.
- Olive Oil – use extra-virgin olive oil for the best flavor.
- Lemon – fresh lemon juice.
- Salt & Pepper
- Fresh Parsley
- Vegan Feta – I used store-bought vegan feta, but you could also make vegan feta cheese at home using tofu.
How To Make This Recipe
1. Step: Wash and chop the bell peppers.
2. Step: Cut the vegan feta into cubes.
3. Step: Wash the cherry tomatoes and cut them into halves. Cut the red onion into half slices.
4. Step: Finely chop the parsley. Drain and rinse the corn and kidney beans. Place all ingredients in a large bowl.
5. Step: Juice the lemon. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Add to the kidney bean salad and stir well. Refrigerate this salad for at least 2-3 hours before serving it.
Tips & Tricks
- I think this salad tastes best when it’s refrigerated for at least 2-3 hours or even longer if you’ve got enough time. This way the flavors will be more intense and the red onion will be milder.
- You can easily customize this salad by adding other ingredients like avocado, celery, or cucumber.
Storage
Stored in an airtight container in the fridge, it will last about 3-4 days. To ensure that the salad stays fresh and safe to eat, it’s important to store it in an airtight container and refrigerate it immediately after preparing.
Variations
Here are some ideas for possible add-ins:
- chopped avocado (add them just before serving)
- canned chickpeas
- green onions instead of red ones
- diced cucumber
- celery
- homemade vegan feta made of tofu
- grilled corn
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I hope you like this kidney bean salad as much as we do around here.
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Sina
Kidney Bean Salad
Ingredients
- 1 can kidney beans
- 2 cups frozen corn
- 3 bell peppers (I used a yellow, red, and green one)
- 1 bunch of parsley, finely chopped
- 2 cups cherry tomatoes
- 5 oz vegan feta
- 1 lemon
- 5 tablespoons olive oil
- salt, to taste
- black pepper, to taste
Instructions
- Wash and chop the bell peppers.
- Cut the vegan feta into cubes.
- Wash the cherry tomatoes and cut them into halves. Cut the red onion into half slices.
- Finely chop the parsley. Drain and rinse the corn and kidney beans. Place all ingredients in a large bowl.
- Juice the lemon. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Add to the kidney bean salad and stir well. Refrigerate this salad for at least 2-3 hours before serving it.
Notes
- I think this salad tastes best when it’s refrigerated for at least 2-3 hours or even longer if you’ve got enough time. This way the flavors will be more intense and the red onion will be milder.
- You can easily customize this salad by adding other ingredients like avocado, celery, or cucumber.
- Stored in an airtight container in the fridge, it will last about 3-4 days. To ensure that the salad stays fresh and safe to eat, it’s important to store it in an airtight container and refrigerate it promptly after preparing.
Nutrition
Diane Lloyd-Jones
Delicious and very moreish. We loved it.
Susan
Just made this salad for dinner. It’s so delicious and simple. Thanks for the recipe