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.

Servings 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