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    Kidney Bean Salad

    Published: May 30, 2023 · Modified: Jun 20, 2023 by Sina · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Print Recipe
    a collage of two photos of a kidney bean salad with a text overlay

    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.

    a kidney bean salad in a white bowl with a wooden spoon on a marble countertop

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions 
    • How To Make This Recipe 
    • Tips & Tricks
    • Storage
    • Variations
    • Related Recipes 
    • I Love To Hear From You! 
    • Kidney Bean Salad

    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 

    the ingredients that go into this recipe on a marble countertop
    • 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 

    a collage of four photos that show 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. 

    a hand juicing a lemon with a glass juicer on a wooden chopping board

    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 
    a white bowl with kidney beans, tomatoes, and bell pepper on a wooden board

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    I Love To Hear From You! 

    I hope you like this kidney bean salad as much as we do around here.

    If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    a kidney bean salad in a white bowl with a wooden spoon on a marble countertop

    Kidney Bean Salad

    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.
    5 from 7 votes
    Print Pin Rate
    Servings: 4 servings
    Calories: 280kcal
    Author: Sina

    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

    Calories: 280kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 17mg | Potassium: 633mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3189IU | Vitamin C: 152mg | Calcium: 25mg | Iron: 2mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

     

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    Reader Interactions

    Comments

    1. Diane Lloyd-Jones

      January 05, 2024 at 12:55 pm

      5 stars
      Delicious and very moreish. We loved it.

      Reply
    2. Susan

      May 31, 2023 at 10:13 pm

      5 stars
      Just made this salad for dinner. It’s so delicious and simple. Thanks for the recipe

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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