Kidney Bean Salad
Servings: 4 people
Dressing
- 4 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoons Dijon mustard or regular mustard
- 2 teaspoons honey or maple syrup
- 1½ teaspoons dried oregano
- ½ teaspoon salt + black pepper to taste
Salad
- 1 can kidney beans 15 oz / 400 g can or 1½ cups (230 g) cooked
- 1 small cucumber diced
- 2 cups (300 g) cherry tomatoes halved
- ½ bell pepper any color - diced
- ½ red onion thinly sliced
- ½ cup (70 g) olives pitted and halved if large
- ½ cup (75 g) feta cheese crumbled
- Make the dressing: In a small bowl, add 4 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoons Dijon mustard, 2 teaspoons honey, 1½ teaspoons dried oregano, ½ teaspoon salt, and pepper.Whisk until smooth.
- Marinate the beans: Add 1 can kidney beans (drained) to the dressing.Gently mix so all the beans are coated.Let them sit while you prepare the veggies (this adds more flavor).
- Prep the vegetables: Dice 1 small cucumber and ½ bell pepper, cut 2 cups cherry tomatoes in half, and slice ½ red onion thinly.Try to keep pieces small and similar in size so it’s easier to eat.Add all the veggies, ½ cup olives, ½ cup feta cheese (crumbled), and beans (with dressing) to a large bowl.
- Mix everything: Gently toss until everything is mixed. The feta may crumble—this is normal!Transfer to a serving bowl and enjoy right away.
Substitutions
- Kidney beans → Cannellini beans, black beans, or chickpeas
- Cucumber → Celery or diced zucchini
- Cherry tomatoes → Chopped vine tomatoes or grape tomatoes
- Green bell pepper → Red or yellow bell pepper (sweeter)
- Red onion → Shallots or soak onion in water to make it milder
- Olives → Green olives, black olives, or capers
- Feta cheese → Goat cheese or dairy-free feta
- Lemon juice & zest → Red wine vinegar or apple cider vinegar
- Mustard → Dijon (best) or yellow mustard
- Honey or maple syrup → Agave or skip it
- Dried oregano → Italian seasoning or fresh oregano
